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Mahnomin Porridge

(recipe, Mitch Omer & Ann Bauer)

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I first got the idea for this recipe more than 20 years ago while reading transcripts of journals kept by fur traders traveling across Canada in the 19th century. 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.


  1. 4 cups cooked wild rice
  2. ½ cup roasted hazelnuts, cracked
  3. ½ cup dried blueberries
  4. ¼ cup sweetened dried cranberries (Craisins)
  5. ¼ cup pure maple syrup
  6. 1 cup heavy whipping cream


  1. Add cooked wild rice, hazelnuts, blueberries, Craisins, and maple syrup to a heavy, nonstick or enameled cast-iron saucepan, and cook over medium-high heat for about 3 minutes. Add heavy cream and, stirring continually, heat through, about 2 minutes. Ladle into bowls, and serve immediately.