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Wild Rice for Breakfast? Hell, Yes.

A while back, I wrote a piece detailing a few favorite food spots in Minneapolis. (And to be honest, I really need to do a follow-up.)

As I peek in my website search results, all kinds of readers hit that page, but it's not guidance on where to eat you're looking for... ya'll want to find a recipe for the Mahnomin Porridge featured at that favorite creepy brunch spot, "Hell's Kitchen."

I can't blame you. It's good stuff.

Hell's Raven

According to Hell's Kitchen, Mahnomin Porridge is:
"Warm, Native-harvested, hand-parched wild rice with dried blueberries, sweetened cranberries and roasted hazelnuts, drizzled with warm maple syrup and cream. Folks, if you've never tried porridge, you are in for such a treat! Bowl $6.75, Sampler Cup $3.50"

Is it good? Hell, yes. But don't take my word for it. Don't even listen to the masses of people who've been hungrily searching for the recipe.

In announcing their "Twin Cities' Best Breakfast" (circa 2005) award, the City Pages rhapsodized for 3 1/2 lines about the stuff:
"The unlikely jewel in this crown is the wild rice porridge. Wild. Rice. Porridge. It's a sumptuous mixture of wild rice, blueberries, cranberries, hazelnuts, sweet cream, and pure maple syrup. It's also one of the best reasons to get out of bed since Christmas."

So there you have it. Nutty, chewy, sweet and creamy. Northwoods-style heaven in a bowl. But if you don't happen to live in the Minneapolis-St. Paul greater metropolitan area (and as of today, approximately 6,639,326,967 of us don't), you'll have to make it yourself.

Hell's Frites
A great menu and all my brother wants is fries. What's wrong with the youth of America?

Is this it? Is this the holy grail porridge recipe that will make diners faint dead away in blissful swoons? Well, it's not theirs. But gosh, it sure makes a hell of a tasty breakfast.

Just don't eat it every day. Without a hearty workday to match this hearty brekkie, that much cream'll kill ya off.
My Mahnomin Porridge Knock-Off

2 cups wild & brown rice blend, cooked
1/2 cup cream
1/4 cup dried cranberries
1/4 cup dried blueberries or currants
1/4 cup chopped hazelnuts or almonds
dash nutmeg
dash cinnamon
2-3 Tbsp pure maple syrup, or to taste

1. In a medium-sized saucepan over medium-high heat, combine cooked wild rice, cream, dried fruit, nuts and spices.
2. Bring to a boil.
3. Reduce to a simmer and cook for 10-15 minutes.
4. Season to taste with the maple syrup, and serve hot with cream on the side.

Oh, and while we're on the subject of grains, I just have to plug a very funny piece I an across while poking about for information on wild rice and its little friends. The zombie/food reference is just too awesome to pass up: grains! graaaaaaaaains!

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Blogger diane said...

This morning I tried the Hell's Kitchen Porridge for the first time-- oohh, so creamy and chewy and good. I'm happy to see your recipe, but do you think there's a way to "lighten" it up without losing the creamy goodness?

Blogger MissGinsu said...

Actually, that's a very good idea. Let me work on the formula and see if I can come up with something lower in fat that's still big on the yum factor...

Anonymous Anonymous said...

I went to Hell's Kitchen every day for two weeks when I was in Minneapolis five years ago. And, I'd fly back for their wild rice porridge. I've been looking for years for this recipe. THANKS!

Anonymous Anonymous said...

I am going to have to try that porridge recipe. I adore Hell's Kitchen, especially the lemon ricotta pancakes. I had the porridge for the first time on my honeymoon at the Duluth location, too yummy. Thanks, RK

Blogger Becca said...

Pretty sure Wild Rice is a grass, not a grain.
Still, very yummy. I have it everyday with dried fruits and nuts.


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