Sunday, March 25, 2012

Wild Rice Porridge

Sense of Home Kitchen

Wild Rice Porridge
~By Sense of Home Kitchen, adapted from the Hell's Kitchen of downtown Minneapolis recipe as it is printed in "The Minnesota Homegrown Cookbook"~
The Hell's Kitchen porridge is called "Mahnomin Porridge" because it uses ingredients native to Northern Minnesota. In my adaptation I replace an ingredient with sliced almonds, which would not be native to that region, so I have renamed the recipe.  I have also lightened the recipe a little.  You can find the original recipe in the cookbook mentioned above, a cookbook full of recipes using foods local to Minnesota, one worth owning if you are from the region, and perhaps even if you are not.  Do not miss eating at their restaurant if you are in the area, and by all means, try the porridge, you will be hooked.

Serves 4 (though I would argue that you could serve 8 as this is very filling porridge)

4 cups cooked wild rice
3/4 cup sliced almonds, toasted
1/4 cup sweetened dried cranberries
1/4 cup dried blueberries
1/4 cup pure maple syrup
1 cup half and half cream

Topping: (optional)
milk, warmed
fruit, fresh in-season or home-canned

In a heavy saucepan, add the cooked wild rice, toasted sliced almonds, dried cranberries, dried blueberries, and maple syrup and cook over medium-high heat, about 3 minutes.  Add the half and half and stir constantly while heating for approximately 2 minutes more.  Spoon into bowls and top with warmed milk and fruit, as desired.

Sense of Home Kitchen / Recipes / Breakfast