WILD RICE PORRIDGE WITH APRICOTS
MAKES 2 SERVINGS
I’ve gone on a wild rice jag in the name of research for a feature I’m writing. (Stay tuned for that link.) Case in point: this easy — but utterly luscious — recipe is a play on the Mahnomin porridge that Mitch Omer made a cult favorite at his Minneapolis restaurant Hell’s Kitchen, though I traded his dried berries and pecans for apricots and pistachios and added a drizzle of honey for a slightly Turkish touch. It may be porridge, but it’s far from nursery food. In fact, the chewy, dark, long grain rice (the real stuff, still harvested by the Ojibwe) makes regular oatmeal seem downright dowdy.
2 cups cooked wild rice
1/2 cup heavy cream or half and half
1 tablespoon maple syrup
1 tablespoon honey, plus more for drizzling
1/2 cup dried apricots, chopped into small bits
1/2 toasted pistachio nuts, roughly chopped
In small saucepan, combine rice, cream, maple syrup, and honey and cook over a moderate flame until the cream has thickened a little and the entire mixture is heated through. Add the apricots and crushed nuts and stir to combine. Cook a minute or two more until the apricots are softened and warm. Serve hot in a bowl, with an extra splash of cream and a drizzle of honey on top.