Mahnomin Porridge

Ingredients

• Cooked wild rice: 3 cups (about 1 cup raw wild rice cooked in 3 cups water or mild broth until tender and fully blossomed, then drained)
• Heavy cream or whole milk: 1 cup (use heavy cream for classic richness, or substitute half-and-half)
• Pure maple syrup: 3 to 4 tablespoons (or local honey)
• Dried cranberries or blueberries: ½ cup
• Roasted hazelnuts, pecans, or walnuts: ½ cup, coarsely chopped
• Ground cinnamon: ½ teaspoon
• Pure vanilla extract: ½ teaspoon
• Pinch of fine sea salt
• Optional for serving: Fresh blueberries or raspberries, extra warm cream, or a drizzle of maple syrup

Steps

1. Combine the base ingredients

Prep time: 2 mins

1. In a medium saucepan over medium-low heat, combine the 3 cups cooked wild rice, 1 cup heavy cream (or milk), 3 tablespoons maple syrup, ½ teaspoon cinnamon, and a pinch of salt.

2. Simmer until thick and creamy

Cook time: 8-10 mins

1. Bring the mixture to a gentle simmer, stirring frequently so the dairy doesn't scorch on the bottom. Let it simmer for 8 to 10 minutes until the wild rice absorbs the cream and the liquid reduces into a porridge consistency.

2. Fold in nuts, fruit, and vanilla

Cook time: 2 mins

1. Stir in ½ cup dried cranberries/blueberries, ½ cup chopped toasted nuts, and ½ teaspoon vanilla extract. Keep on low heat for 2 additional minutes to warm the berries and toast the flavors through.

2. Adjust and serve

Final step

1. Taste and adjust sweetness with extra maple syrup if desired. Scoop into warm bowls and finish with a splash of fresh cream and a handful of fresh berries or toasted nuts.

Notes