Monday, July 17, 2017

Breakfast Porridge


We had the chance to go to Hell's Kitchen in Minneapolis for dinner and were told to get the porridge. For dinner? So glad we did. This has become one of my favorite things to make.


My nut allergy children do not like this so I use nuts!! The original recipe calls for a different nut but I like to use almonds. The original recipe can be found at food.com.

1 cup wild rice
1/2 cup nuts
1/2 cup dried blueberries
1/4 cup dried cranberries
1/4 cup maple syrup ( I use a very scant 1/4 cup almost 1/8)
1 cup heavy whipping cream

Rinse rice.
Cook rice in 4 cups water for 45 minutes. Drain.
Add all other ingredients and heat through.


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