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September 24, 2009

Mahnomin Porridge Recipe from Hell’s Kitchen

Filed under: Authors, Cooking, MHS press — Alison Aten @ 2:40 pm

Mahnomin Porridge

Mitch Omer’s Mahnomin Porridge received two rave reviews this week from Minnesota Senator Al Franken and British pianist Stephen Hough, who is in town playing with the Minnesota Orchestra. Make it, and find out what the fuss is all about!

From Mitch Omer’s brand new book,  Damn Good Food: 157 Recipes from Hell’s Kitchen:

“I first got the idea for this recipe more than twenty years ago, while reading transcrips of journals kept by fur traders traveling across Canada in the 1800s. There was a meal served by Cree Indians that consisted of wild rice with nuts and berries and sweetened with maple syrup. But I decided it needed more fat, so I added heavy cream.” –Mitch Omer

4 cups cooked wild rice
1/2 cup roasted, cracked hazelnuts
1/2 cup dried blueberries
1/4 cup sweetened dried cranberries
1/4 cup pure maple syrup
1 cup heavy whipping cream

In a heavy nonstick saucepan, add cooked wild rice, hazelnuts, blueberries, cranberries, and maple syrup and cook over medium-high heat for about 3 minutes. Add heavy cream and heat through, stirring constantly, about 2 minutes. Ladle into bowls and serve immediately. Serves 4.

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  1. [...] 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. [...]

    Pingback by Sort-of Mahnomin Porridge | VVG – Very, Very Good — March 14, 2011 @ 8:22 pm

  2. [...] Porridge Adapted from the recipe by Mitch Omer of Hell’s [...]

    Pingback by Mahnomin Porridge | My Mixing Bowl — March 5, 2013 @ 1:28 pm

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