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!
Snow, snow, snow! Should be beautiful in
Vermont Minneapolis this time of year, shouldn’t it?
It is! The snow is wonderful for the following reasons:
1. I finally had an excuse to finish the new coat I made.
2. I went snowshoeing for the first time this season to get some provisions and was able to test out my new coat. It works.
3. I was given the unique opportunity dig my car out not with a shovel but with a plastic bucket and my broomball stick. Don’t be fooled. A bucket is a very effective snow-removal device. (Dear Santa, I’d like a shovel for Christmas.)
It was also an excuse to eat and drink in my cozy apartment. In addition to concocting a few beverages (whiskey and apple cider, anyone? 7oz. Miller High Life?), I also made this recipe, one of my all time fall/winter favorites.
Wild Rice and Wheatberry Melange with Shiitake Mushrooms (from Martha Stewart)
1 c. wild rice
8 c. water
1 c. wheatberries
4 Tbsp. butter
1/2 lb. shiitake mushrooms
3/4 c. dried currants, soaked overnight in vodka**
1 small onion
1/2 c. vegetable broth
salt and pepper to taste.
Cook the wild rice in 4 c. water, about 45 minutes. Drain and set aside. Do the same with the wheatberries. Set aside.
Melt the butter in a skillet and saute the mushrooms until they have just begun to wilt. Add grain mixture, onions, currants and broth to mushrooms. Cover and cook over low heat until hot, about 10 minutes. Add salt and pepper to taste and enjoy!
**You can use that currant vodka in a beverage to keep you warm while you cook or to just plain keep you warm! I mixed the vodka with equal parts Grand Marnier and grapefruit juice in a cocktail shaker to make about 3 martinis. No, I did not drink all three in case you were wondering.
Guess who’s done grading papers? Me! Guess who’s done writing papers? Well, almost. I have found that when writing papers, it’s best to sleep on the final draft and correct typos in the morning after a good night’s rest. So I’m almost done. Which means that writing on the blog is no longer a procrastination tool! How novel!
Here’s a recipe for a salad I threw together for a potluck we had for a co-worker last week. It seems the end of the semester brings about the need for a lot of cooking and baking, but not enough time to actually report on the food items. This recipe happened to work well for last week’s potluck because it is both gluten-free and vegan-friendly. The currants add an unexpected burst of sweetness, too. Here it is!
Wild Rice, Adzuki Bean and Veggie Salad
1 c. wild rice (uncooked)
1 c. brown rice (uncooked)
1 c. adzuki beans (uncooked)
1 bunch kale, chopped
1 bunch broccoli, chopped
1 1/2 c. carrots, chopped
1 – 2 Tbsps. veggie broth*
1/3 c. dried currants
Cook rices and beans in separate pots. When cooked through, place in large stock pot. Add chopped vegetables and cover with lid. Cook over low heat until vegetables are steamed (I like my veggies a little on the crunchy side, but not completely raw). Add veggie broth as needed if you need liquid in the rice and veggie mixture.
3 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
1/2 c. olive oil
1 Tbsp. chopped garlic
Mix dressing ingredients together. Toss with rice mixture. Add currants and serve hot, cold or at room temperature.
* I have started making my own veggie broth from vegetable scraps that I collect and save in the freezer. Once the bag of scraps is full, I make some broth. Then, I put the broth in ice cube trays and just use a cube or two as needed.