The nutty flavor and chewy texture of wild rice lends itself to a delicious breakfast dish known as Mahnomin porridge. The name is derived from the Native American word “manommin,” which translates as good berry or harvesting berry. For a Wisconsin twist add dried Door County Montmorency cherries.
Ingredients
SERVINGS: 4 Serving(s)
- 2 cups cooked wild rice
- ½ cup heavy cream
- 3 Tbsp maple syrup
- ¼ cup coarsely chopped walnuts
- ¼ cup dried Montmorency cherries
- 2 Tbsp slivered dried apricots
Instructions
In a medium skillet, heat rice with heavy cream on medium heat for 4 to 5 minutes. Add maple syrup. Reduce heat to medium low; simmer for 2 more minutes, stirring occasionally. Add nuts and dried fruit.
