Hell's Kitchen Mahnomin Porridge |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Wonderful wild rice breakfast porridge served at the Hell's Kitchen restaurants here in Minneapolis and in Duluth. Recipe by Mitch Omer (Hell's Kitchen owner & chef) and available in the Damn Good Food cookbook. Ingredients:
4 cups cooked wild rice |
1/4 cup pure maple syrup (plus more for serving) |
1/4 cup dried blueberries |
1/4 cup craisins |
1/2 cup roasted cracked hazelnuts |
1 cup heavy cream (plus more, warmed, for serving) |
Directions:
1. In a heavy non-stick sauté pan, add the cooked wild rice, heavy cream, and maple syrup, and warm through. Add the blueberries, craisins, and hazelnuts, and stir to mix well. Serve in a bowl with sides of warm heavy cream and maple syrup.
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