Posted in Breakfast, Uncategorized

Minnesota Hot Cereal

Minnesotans love a hot breakfast! Why not add a little wild rice to your oatmeal. This recipe is a winner.

Minnesota Hot Cereal

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1/2 – 3/4 c. Oatmeal
1/4 c. Brown and Wild Rice Blend
1/4 c. Dried Fruit Mix (Cherries, blueberries, raisins, etc.)
2 T. Maple Syrup
1 & 1/4 c. Milk
Dash of salt

Steam the wild rice or boil it covered by 2 inches of water; it is ready when tender but pleasantly chewy, with many burst kernels, after about 45 minutes; drain rice.

Combine the oats with the dried cherries, salt, and 3 cups water in a saucepan; cook over medium heat for about 5 minutes, until soft and thick.

Stir in the wild rice and milk.

Serve steaming hot in large bowls, topped lightly with sugar or syrup.

Posted in Breakfast

Minnesota Delights: Fried Egg Country Sausage Gravy and Biscuits

This recipe I made recently just may need to be my new New Year’s Day tradition!

Fried Egg Country Sausage Gravy and Biscuits

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Biscuits:
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk
8 tablespoons butter, melted and slightly cooled

Gravy:
1 cup ground Breakfast or andouille sausage
1/2 cup unsalted butter
1/2 cup all purpose flour
1 quart whole milk
4 oz thyme
Salt and black pepper

Eggs
Salt & pepper

Make Ahead Biscuits: Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.

In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm or can be reheated.

To Make Gravy: In a medium saucepan, melt half of the butter over medium heat. Add sausage and saute, stirring continually, until sausage has broken apart and browned thoroughly. Add remaining butter and melt. Whisk in flour 1 TB at a time, until butter, flour, and sausage form a roux. Continue to cook for 5 minutes, stirring continually.

Gradually add milk and whisk in until all roux has dissolved into the milk, creating a smooth gravy. Pick thyme off stem and rough chop. Add to gravy. Grind fresh black pepper into gravy and add salt to taste.

Fry eggs. Salt and pepper to taste.

Serve over your favorite buttermilk biscuits and top with a fried eggs.

Posted in Breakfast, Holiday Good Eats

Minnesota Delights: Christmas Wild Rice Breakfast Pudding

What a great addition for your Christmas brunch! Please enjoy this special treat from my home state of Minnesota.

Wild Rice Breakfast Pudding

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Adapted from millcityfarmersmarket.org (Chef Heather Hartman)

Serves 6

1 cup Wild Rice, rinsed
2 cups almond milk, unsweetened (more may be needed)
1/3‐cup maple syrup
1/4 dried cherries
1/4 dried apricots, roughly chopped
1/2 cup sunflower seeds (you can also use toasted almonds, hazelnuts, or pumpkin seeds)

In a medium sized saucepan, place 1 cup rinsed wild rice and 3 cups water, and bring to boil. Reduce heat to medium and cook rice until it is tender. Hand harvested wild rice will take about 20‐30 minutes. Stir a few times during cooking. You should have about 3‐3 ½ cups cooked rice. If there is water left over, drain off excess.

Add the almond milk and maple syrup to pan, and heat on medium. Add the dried fruit and nuts. Serve with extra almond milk and maple syrup on side if preferred.

This can be made the night before, but add the fruit and nuts before serving.

OR

You can also use a crock‐pot. Place all ingredients (rice should be cooked) except for the dried fruit and nuts in pot. Heat on low for up to 4 hours. Rice will become softer, and will absorb more of the milk, so more milk may be needed.

Add the fruit and nuts on side.

Notes:

You can use leftover cooked wild rice in this recipe. Place rice and almond milk in pan, heat gently until warmed through. More almond milk may be needed.

Other additions you can add to your wild rice pudding –
-toasted coconut
‐dried blueberries
‐frozen mango chunks
‐dried banana slices

Want to go savory?
‐Bison Chorizo
‐green onions
‐scrambled eggs
‐leave in the maple syrup for a delicious sweet and savory moment!