Mahnomen Wild Rice Porridge — Hell's Kitchen Minneapolis

Name: Mahnomen Wild Rice Porridge — Hell's Kitchen Minneapolis
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups cooked wild rice; 1⁄4 cup pure maple syrup (plus more for serving); 1⁄4 cup dried blueberries; 1⁄4 cup craisins (dried cranberries); 1⁄2 cup hazelnuts (roasted cracked); 1 cup heavy cream (plus more, warmed, for serving)

1 step

Prep:5minCook:10min

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

Updated at: Thu, 17 Aug 2023 09:02:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories760.6 kcal (38%)

Total Fat22.2 g (32%)

Carbs132.5 g (51%)

Sugars55.3 g (61%)

Protein18.3 g (37%)

Sodium15.9 mg (1%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4 cupswild rice

cooked

¼ cuppure maple syrup

plus more for serving

¼ cupdried blueberries

¼ cupcraisins

dried cranberries

½ cuphazelnuts

roasted cracked

1 cupheavy cream

plus more, warmed, for serving

Instructions

Step 1

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.