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.