Minnesota Mahnomin Wild Rice Porridge

Ingredients

• 3 cups cooked wild rice
• 1 cup heavy cream, plus extra for serving
• 1/3 cup maple syrup, plus extra for serving
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup hazelnuts, toasted and roughly chopped
• 1/2 cup dried blueberries
• 1/4 cup dried cranberries
• Pinch of salt

Before you cook

• If the wild rice is not already cooked, simmer it in salted water for about 45 minutes until the grains split open, then drain.
• Toast the hazelnuts in a dry pan over medium heat for 4 minutes until fragrant, then roughly chop them.
• Measure out the dried blueberries and cranberries.

Steps

1. Combine the cooked wild rice and heavy cream in a saucepan over medium heat.
2. Stir in the maple syrup, cinnamon, nutmeg and a pinch of salt.
3. Cook, stirring frequently, for 8 to 10 minutes until the mixture is warmed through and slightly thickened.
4. Fold in most of the toasted hazelnuts, dried blueberries and dried cranberries, reserving a little of each for topping.
5. Simmer for 2 more minutes to warm the fruit through.
6. Spoon the porridge into bowls.
7. Top with the reserved hazelnuts and dried fruit.
8. Finish with an extra drizzle of cream and maple syrup before serving.