Mahnomin Porridge
| Summary | |
|---|---|
| Prep time | 1+ hr (cooking wild rice) |
| Cook time | 5-10 min |
| Source | Mitch Omer - Hell's Kitchen (Mpls); Damn Good Food |
| Yield / serves | Plenty |
| Rating | Excellent |
Ingredients
- 4 c cooked wild rice (~1.5 c raw rice)
- 1/2 c roasted hazelnuts, cracked
- 1/2 c dried blueberries
- 1/4 c craisins
- 1/4 c pure maple syrup
- 1 c heavy whipping cream
Preparation
Cook the rice
Cook according to directions on packaging.
Add uncooked rice and 4 1/2 cups water to a saucepan. Bring to a boil, them reduce heat to a simmer for 40-45 minutes, stirring occasionally, until grains are split and desired tenderness
Drain.
Can be done a day ahead. Store cooked rice in the refrigerator.
Roast the hazelnuts
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.
Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally.
Place on a clean kitchen towel, cover, and let steam for 1 minute.
Using the towel, gently rub the nuts to release their skins.
Porridge Assembly
Add cooked wild rice, hazelnuts, blueberries, Craisins, and maple syrup to a heavy nonstick or enameled cast iron saucepan, and cook over medium-high heat for about 3 minutes. Add heavy cream, and stirring continually, heat through, about 2 minutes. Ladle into bowls, and serve immediately.
Do-ahead tip: The wild rice can be cooked a day or two in advance.
