3 days into March Maple Madness, and I’m already slacking. If I had planned better, I would have make a delicious maple flavored pie in honor of Pi Day. But alas, I just am not that on top of it. Instead, I’m going to share with you a delicious breakfast treat – Mahnomin Porridge – that you should make before it gets too warm out.
I first had Mahnomin Porridge at Hell’s Kitchen in Minneapolis. Hell’s Kitchen chef Mitch Omer developed his recipe after reading journals of 1800’s fur traders. Those fur traders described a tasty treat with wild rice, nuts, berries and of course – maple syrup. You can find Omer’s original recipe at the Minnesota Historical Society Press website.
My recipe differs from Omer’s in that I used brown rice in addition to wild rice. Although I would have been perfectly happy to make this with only wild rice, I happened to have some leftover brown rice on hand that I didn’t quite know what to do with. Enter porridge! I also substituted yogurt and milk in lieu of the heavy cream. Again, I have nothing against using heavy whipping cream – bring on the fat! – but I didn’t have any on hand. But my fully loaded plain Greek yogurt turned out to be a suitable substitute.
The one thing I did NOT mess around with though was the inclusion of maple syrup. I mean, skipping the maple syrup really wouldn’t be in the spirit of March Maple Madness, now would it?
Sort-of Mahnomin Porridge
4 c. rice (I used about 2 each of brown rice and wild rice)
1 c. milk
1/4 c. plain yogurt
1/4 c. maple syrup
1/2 c. dried cherries
1/4 c. dried blueberries
1/2 c. pistachios
Stir all ingredients together and heat over low heat for two to five minutes, or until thoroughly heated. Enjoy!