This makes a wonderful breakfast when camping or at your cabin or at home on a cool morning.
Make the wild rice ahead of time, or used canned, to save time.
Mahnomen Porridge, Originally adapted by the owner of Hell's Kitchen in Minneapolis, from a Native American winter diet, is relatively healthy and delicious.
Make the wild rice ahead of time, or used canned, to save time.
Mahnomen Porridge, Originally adapted by the owner of Hell's Kitchen in Minneapolis, from a Native American winter diet, is relatively healthy and delicious.
4 cups cooked wild rice
1/2 cup roasted, chopped hazelnuts or (pecans, walnuts)
1/4 cup dried blueberries
1/4 cup sweetened dried cranberries
1/4 cup maple syrup (pure maple syrup preferred)
1 cup heavy whipping cream or, (half & half)
Basic Directions:
In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes. Ladle into bowls and serve immediately.
In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes. Ladle into bowls and serve immediately.
Servings: 4
My Notes:
I substituted a "berry blend" I found at Fleet Farm (cranberries, cherries and blueberries) To prepare, I added 2 Tbsp. butter to a med. saucepan on med. heat and add chopped nuts, stir frequently for a couple minutes. Add dried fruit and stir for a minute. Next, add wild rice, syrup and cream, (I used half and half instead of heavy cream). Stir and heat until heated through and thickened. I like a little brown sugar mixed in at serving !
I substituted a "berry blend" I found at Fleet Farm (cranberries, cherries and blueberries) To prepare, I added 2 Tbsp. butter to a med. saucepan on med. heat and add chopped nuts, stir frequently for a couple minutes. Add dried fruit and stir for a minute. Next, add wild rice, syrup and cream, (I used half and half instead of heavy cream). Stir and heat until heated through and thickened. I like a little brown sugar mixed in at serving !
