Mahnomin Porridge


Mahnomin Porridge
Recipe courtesy of Chef Mitch Omer, Hell’s Kitchen
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  1. 4 cups cooked wild rice (approximately 1 cup uncooked)
  2. 1 cup heavy cream
  3. ¼ cup maple syrup
  4. ¼ cup dried blueberries
  5. ¼ cup dried cranberries
  6. ½ cup roasted, cracked hazelnuts
  1. In a non-stick* sauté pan over low-medium heat, mix wild rice, cream and maple syrup, and cook until warmed through;
  2. Add dried blueberries, cranberries and hazelnuts, and mix well;
  3. Serve in a bowl with warm heavy cream and maple syrup on the side.
  1. If you do not have a non-stick pat, melt 1 to 2 tablespoons of butter in the saucepan to keep the rice from sticking.
Hell's Kitchen Recipes

The Hell’s Kitchen Cookbook: Recipes from the Kitchen

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