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Mahnomin Porridge
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Description
This is an Ojibwe, by way of voyageur, recipe from Minnesota. And it’s so unbelievably good. Seriously. You could die from the delicious.
Ingredients
- 4 cups Wild Rice, Cooked
- ½ cups Dried Blueberries
- ¼ cups Craisins (dried, Sweetened Cranberries)
- ⅓ cups Maple Syrup
- 1 cup Heavy Cream
- ½ cups Roasted Hazelnuts, Roughly Chopped
Preparation
Add all ingredients except cream and hazelnuts to a heavy nonstick saucepan. Heat on medium high for three minutes until hot. Add cream. Continue cooking, stirring constantly, another three minutes, or until cream in mixture thickens.
Dish and serve immediately with chopped nuts on top.
Fast, hot and delicious! Great for a crisp fall morning!
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4 Comments
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minnesotagal on 7.10.2010
Oh yummm! I had a similar dish at Hell’s Kitchen in Minneapolis and have been wondering how to re-create it ever since. Thank you for the recipe!
jennygail on 7.9.2010
I have had something similar except we added sweetened whipped cream to the top instead of adding it into the whole dish, which is a great option for someone with dairy allergies.
I’m so glad I found this recipe!
darke snow on 7.9.2010
I bet half and half would be ok, just reduce a little longer. Not tried it, though.
penny wolf on 7.9.2010
Darksnow this sounds fantastic! Have you made it with something any lighter than heavy cream? I will be making this soon even in a humid Ohio summer morning.