Wild Rice Porridge

 This Wild Rice Porridge is a classic, Minnesota breakfast favorite! It's hearty, sweet and has such a great texture from the wild rice, hazelnuts and cranberries!

a spoon scooping porridge from a white bowl.

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Wild Rice Porridge in a white bowl.

This recipe was photographed and updated 10/2023.

Hey friends!  Sheena's sister Shannon here with a recipe that is too good to be true, that I am totally excited to share with you!!!!  

So a couple months ago, my husband and I decided to take an impromptu overnight trip to downtown Minneapolis.  We are so incredibly lucky to have such an amazing city just a short car drive away - so much culture, so much to see and do... and SO many amazing restaurants!  One of the restaurants we visited was Hell's Kitchen.  

I have to confess, the night before we visited we had decided weren't even going try it because we aren't really into chain restaurants or celebrity chef inspired restaurants, but when we woke up in the morning I was peeking at a city guide in our hotel room and was drawn to a picture of some amazing looking breakfast, and right then we decided we without a doubt had to go to Hell's Kitchen for breakfast!  SOOO glad we did... boy would we have totally missed out on something incredible!  

We tried several things on the menu because everything looked so amazing.  

One of my favorite things was "Minnesota Icon: Mahnomin Porridge".  The server shared with us a background story about this hearty, savory and slightly sweet concoction.  

Apparently Chef Mitch got the idea for this recipe when he was reviewing 19th century fur trader journals.  The fur traders described a porridge meal eaten by the Cree tribe and Chef Mitch was inspired to mimic it.  If I remember correctly, the original recipe did not have the cream component that Chef Mitch added, but I cannot imagine this without it.  It gives it such a smooth, rich flavor.  

After a friend told me she makes this porridge, I knew I had to try making it.  And it's so yummy and creamy! The wild rice and hazelnuts have such a great texture. The maple syrup adds a little sweetness, which is the perfect touch. 

This would be a perfect addition to your Thanksgiving or Christmas brunch menu!

(Side note: I do not like blueberries, so I used all Craisins, and a friend of mine uses part wild rice and part regular rolled oats, and sometimes almonds instead of hazelnuts.)

From the Hell's Kitchen menu: "Minnesota Icon: Mahnomin Porridge - Native-harvested, hand-parched wild rice from the Leech Lake Band of Ojibwe simmered with heavy cream, roasted hazelnuts, dried blueberries, sweetened cranberries and pure maple syrup."

Keep scrolling for tips, info and more wild rice recipes! 

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Shopping list:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

  • Refrigerate leftovers in an airtight container for up to three days. Reheat in the microwave or on the stovetop. Additional heavy cream may need to be added, depending on how much the rice absorbs.
  • You can purchase wild rice already cooked, or cook your own. I always cook a big batch, then use it for soups, pancakes and more over the next few days. Just store in an airtight container in the refrigerator.
  • Please don't skip the step of roasting the hazelnuts. It adds so much flavor and texture. It's so easy to roast and peel hazelnuts!

cooked wild rice in a glass rectangular container.

More wild rice recipes you might like:

You can add or substitute with these ingredients:

a spoon scooping Wild Rice Porridge from a white bowl.

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

Wild Rice Porridge in a white bowl.
Yield 4 servings
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
10 Min
Total time
20 Min

Wild Rice Porridge


  • 2 cups cooked wild rice
  • ½ cup halved roasted hazelnuts
  • 1/2 cup dried cranberries
  • 1/4 cup pure maple syrup
  • 1 1/2 cups heavy cream


  1. Add cooked wild rice, roasted hazelnuts, dried cranberries, maple syrup and heavy cream in a saucepan over medium heat.
  2. Cook, stirring often until heated through.

Nutrition Facts




41.87 g

Sat. Fat

21.21 g


56.64 g


4.51 g

Net carbs

53.89 g


27.06 g


10.05 g


26.67 mg


100.85 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Wild Rice Porridge in a white bowl with a spoon inside.

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  1. I've got to tell you, I probably wouldn't have ordered this. BUT by looking at the ingredients it does sound pretty fabulous!

  2. I have never heard of this dish, but after reading what's in it, it sounds delicious. What a super cool restaurant. I'll have to put it on the bucket list.

  3. That sounds like quite an experience! I would love to go there. This dish looks amazing!

  4. Ha! What a neat experience! I sure hope that knife chandelier wasn't over a dining table, lol. ;) And this porridge sounds so interesting. I had never heard of it before!

  5. How cool. Sounds like a lot of fun. I would love to visit Hell's Kitchen one of these days. The breakfast is making my hungry for sure.

  6. Totally intrigued by this recipe. I would never thought to eat wild rice for breakfast, but this sounds great!

  7. I agree with everyone else, I wasn't quite sure what it was when i first saw it. But after reading this I'm willing to try it! It sounds interesting....

  8. That looks like a very cool restaurant!


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