Hells Kitchen Mahnomin Porridge Recipes

BEST OATMEAL EVER

Steps:

• Place the oats in a pan or bowl with the lemon juice and water to cover and soak overnight.
• Drain the oats in a fine-mesh sieve and rinse well under cold running water. Combine the oats, water, and salt in a saucepan and bring to a boil over medium-high heat. Cover, lower the heat, and stir in the dried fruit, cinnamon, ginger, and cardamom. Continue cooking, stirring occasionally, for 10 minutes. The oatmeal will become very creamy as the water evaporates. For less-moist oatmeal, leave the lid off for the last 3 to 4 minutes of cooking. Stir in the maple syrup and milk (if using) and serve garnished with toasted nuts or a dollop of compote if you like.
• variation
• Try substituting quinoa for the rolled oats for a nutrition-packed alternative.
• rebecca's notes
• Our ancestors had it right. Before they cooked their oatmeal, they soaked it overnight in a bowl of water and lemon juice. Why lemon juice? Because its acids help break down the outer shell of the oats. This makes their nutrients more avialable and also gives them a creamier texture. For the best taste and nutrition, go with organic rolled oats or organic steel-cut oats, which are popular in Ireland and Scotland.
• storage
• Store in an airtight container in the refrigerator for 3 days.
• nutrition information
• (per serving)
• Calories: 220
• Total Fat: 2.7g (0g saturated, 0g monounsaturated)
• Carbohydrates: 42g
• Protein: 7g
• Fiber: 5g
• Sodium: 295mg

HELL'S KITCHEN MAHNOMIN PORRIDGE

Steps:

• In a heavy non-stick sauté pan, add the cooked wild rice, heavy cream, and maple syrup, and warm through. Add the blueberries, craisins, and hazelnuts, and stir to mix well. Serve in a bowl with sides of warm heavy cream and maple syrup.