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Mahnomin Porridge

From the book Damn Good Food by Ann Bauer and Mitch Omer

Serves

Culinate editor’s note: We love Mitch Omer’s porridge recipe, a specialty at Hell’s Kitchen in Minneapolis. Seek out the wild rice; its flavor is unparalleled. Another, perhaps more affordable, option is the brown-rice-wild-rice combo from Bob’s Red Mill.

Introduction

I first got the idea for this recipe more than 20 years ago while reading transcripts of journals kept by fur traders traveling across Canada in the 19th century. There was a meal served by Cree Indians that consisted of wild rice with nuts and berries and sweetened with maple syrup. But I decided it needed more fat, so I added heavy cream.

Ingredients

	4	cups cooked wild rice
	½	cup roasted hazelnuts, cracked
	½	cup dried blueberries
	¼	cup sweetened dried cranberries (Craisins)
	¼	cup pure maple syrup
	1	cup heavy whipping cream

Steps

Add cooked wild rice, hazelnuts, blueberries, Craisins, and maple syrup to a heavy, nonstick or enameled cast-iron saucepan, and cook over medium-high heat for about 3 minutes. Add heavy cream and, stirring continually, heat through, about 2 minutes. Ladle into bowls, and serve immediately.

This content is from the book Damn Good Food by Ann Bauer and Mitch Omer.

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25% recommend this recipe

1. by jmdruadh on Nov 4, 2009 at 12:10 PM PST

How funny - I made something similar myself last week!

One thing to mention: there’s a big difference between “wild rice” and actual WILD rice (manoomin). They’re the same species, but the truly wild rice is harvested riper, is more nutritious, cooks more quickly, is tastier, and is much more tender than paddy-grown wild rice. Plus, real wild rice is sustainably gathered in the wild, and supports a traditional way of life.

2. by Alison on Nov 4, 2009 at 12:52 PM PST

Mitch uses Native harvested, and hand parched wild rice from the Leech Lake Band of Ojibwe here in Minnesota.
For a video of Mitch making the Mahnomin Porridge, see: http://twincitieslive.com/article/stories/s1218446.shtml?cat=10698

3. by Margaret Studer on Nov 4, 2009 at 12:57 PM PST

Oh yum. Developing type II diabetes made me aware of the goodness of whole grains. I love brown rice and wild rice. They have fiber and they fill you so well that you’re full a long, long time. I like to make brown rice flavored by cooking it in Chai green tea. It adds a wonderful spicy flavor to the nuttiness of the brown rice. I think I’ll make some today.

4. by molly hays on Nov 28, 2009 at 5:00 PM PST

Oh, this sounds superb, especially as the mercury dips below freezing. Will be searching out a little wild rice this winter....
Molly

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