Minnetonka Porridge

This is a take on a delicious hot cereal breakfast dish we have eaten at Hell's Kitchen in Minneapolis. There it is called Menohmonie Porridge but since I am just recreating it, I figured I wouldnt outright dare to claim to have it down pat.

The base of this dish is our traditional, local staple of wild rice. So to start, we need to make a batch.

Wild rice:

• 2 1/2 c wild rice 
• 5 c water 
• 1 tsp salt 

I put all ingredients into a creuset baking dish and bake @ 350 degrees F for 45 minutes. Any extra wild rice can be portioned into freezer bags and reheats beautifully.

Porridge:

• 1/2 c toasted Almonds, Macadamia or Hazelnuts 
• 1/4 c raisins, craisins, peaches or dried cherries 
• 1 c heavy cream 
• 4 c cooked wild rice 
• 1 tbsp maple syrup or honey 
• 1 tsp vanilla extract 
• 1/4 c dried blueberries, apples or apricots, diced 

Just throw all into a nonstick pan and reheat on low until heated through and starting to bubble. Serve warm in cozy cups or bowls. A serving ladel is a good, if not oversize serving as it is quite a filling, stick-to-your-ribs kind of meal any time of day.