HELL'S KITCHEN MAHNOMIN PORRIDGE

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Hell's Kitchen Mahnomin Porridge image

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.

Provided by Lisa1

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

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)

Steps:

  • 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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