Search This Blog

Wednesday, October 20, 2010

Chris's Week Forty-Two Recipe: Mahnomin Porridge

Judy... yes, the same Judy who has graced us with so many wonderful guest recipes... gave me a copy of this recipe from the Minnesota Historical Society Press blog and said she was going to try it herself last weekend. She reported back that she and her husband loved it, but their children didn't care for it. I definitely wanted to try it myself, so made a half batch tonight:

Mahnomin Porridge

2 c cooked wild rice*
1/4 c roasted hazelnuts**
1/4 c dried blueberries
1/8 c dried cranberries
2 T maple syrup
1/2 c heavy whipping cream

Combine the rice, hazelnuts, blueberries, cranberries, and maple syrup in a saucepan and cook over medium-high heat for about 2 minutes. Add the cream and heat through, stirring constantly about 2 minutes. Serve immediately.

* Bring 1 c dried wild rice to a boil in 3 c water and simmer for about 45 min or until tender.

** Roast in a 275F oven for 15-25 min or until the skin cracks.

Would I make this recipe again? Yes, it's quite good! You could make this out of all local ingredients, if you wanted.

I've also put the MHS Press blog on my RSS feed and will be scanning for more yummy recipes!


  1. (I apologize in advance for, again, promoting my employer)


    This recipe is from "Damn Good Food", written by the founder of Hell's Kitchen in downtown Minneapolis.

    You can purchase said book here:

    Mitch Omer is an interesting man to say the least. Also, if you are offended by coarse language, shall we say, the book may not be for you.

    (Ok, ok! I'll stop!)

  2. I was hoping you'd do a little PR!