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.

Ingredients

4 serv.

cups cooked wild rice↗4
cup pure maple syrup (plus more for serving)↗1⁄4
cup dried blueberries↗1⁄4
cup craisins↗1⁄4
cup roasted cracked hazelnuts1⁄2
cup heavy cream (plus more, warmed, for serving)1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App