This edgy restaurant in Minneapolis is known for it’s incredibly good made from scratch food and it’s dark décor and customers are willing to wait as long as it takes for a table.  But Mitch Omer, owner of Hell’s Kitchen didn’t even think he would live to see his late twenties, much less become owner to this esteemed restaurant.  Now Mitch is sharing all of the ups and downs in his life and the reciptes that have gotten him through it all in his new book “Damn Good Food.”  He stopped by to cook up one of those recipes for us.

Mahnomin Porridge

4 cups cooked wild rice
½ cup roasted hazelnuts, cracked
½ cup dried blueberries
¼ cup sweetened dried cranberries (Craisins)
¼ cup pure maple syrup
1 cup heavy whipping cream

Add cooked wild rice, hazelnuts, blueberries, Craisins, and maple syrup to a heavy, nonstick or enameled cast iron saucepan, and cook over medium-high heat for about 3 minutes.  Add heavy cream, and stirring continually, heat through, about 2 minutes.  Ladle into bowls, and serve immediately.