I admit I am used to porridge being oatmeal (more English). I would note that you can buy powdered maple sugar which is maple syrup with the water removed -- and is shelf stable so don't freeze dry. We do oatmeal with brown sugar or freeze dried blueberries and maple sugar
Excellent recipe, thanks! I’m thinking this would be easier portability for camping or whatever if you substituted maple sugar in with the dry goods after freeze drying instead of carrying the syrup on the side, when rehydrating it would basically create the syrup is what I’m thinking?
We have been going there around 20 years and we try to get there every year. If you grew up there, I'm sure you have noticed lots of change. It's a beautiful area, with so much to do!
Not sure. If they are vacuum sealed and air/ moisture tight, they should taste and look the same for a couple of years. I think after that, they will start to decline
Is that a wild rice mixture? I have seen mixes in places like Costco. The wild rice I am familiar with has very long grains, almost black in color, and are chewy when cooked. I FD some and they turned as hard as rock and wouldn't rehydrate. It might be worth mentioning that it isn't pure wild rice, unless it is a strain I am unfamiliar with
@@MariaInIowa I think the difference might be that Brian used a mix, and I freeze dried pure wild rice. Mine was true wild, and was soaked overnight. I think there are different strains, some mixes, some cultivated, some wild
I love wild rice. Didn't think about eating it for breakfast but hey, that's like the most Northwoods thing I can think of for breakfast -- unless you added some venison jerky on the side. :) I already have a lot of FD wild rice. Hmmmmm.
I admit I am used to porridge being oatmeal (more English). I would note that you can buy powdered maple sugar which is maple syrup with the water removed -- and is shelf stable so don't freeze dry. We do oatmeal with brown sugar or freeze dried blueberries and maple sugar
Thanks for sharing, the powdered maple sugar would come in handy for many recipes.
Duluth! My hometown. So beautiful ❤
I agree!
Such a fun place!
Excellent recipe, thanks! I’m thinking this would be easier portability for camping or whatever if you substituted maple sugar in with the dry goods after freeze drying instead of carrying the syrup on the side, when rehydrating it would basically create the syrup is what I’m thinking?
Sounds good, very filling.
Looks delicious. I’m glad you enjoy the Teton valley so much!
We try to get there every year. So much to do and endless beauty.
I did not know porridge was wild rice! It looks good. Enjoy your time with your family.
I'm getting lots of "folks" saying oatmeal, but the porridge I saw up north uses wild rice. I would imagine because it's plentiful up there.
Welcome to teton valley. I was lucky enough to be born and raised there. I now live about an hour away. Porriage looks delicious.
We have been going there around 20 years and we try to get there every year. If you grew up there, I'm sure you have noticed lots of change. It's a beautiful area, with so much to do!
Interesting! I’ve always thought porridge was more like grits or cream of wheat. I had no idea. 🤷♀️ You taught this old lady something this morning.
I believe this is a Minnesota take on Porridge. Many "folks" are saying traditional porridge is oatmeal or other
Maybe if reconstituted in a jar, put blue berries on the bottom of jar? Most of the liquid goes to the bottom. Love your channel. ❤️🌹❤️
I think you are on the right track
Looks delicious. What did the measurements end up being for the milk? Is there a recipe somewhere? Thanks
We have an online cookbook at www.freezedryingcookbook.com
Or a hardcopy version at www.freezedryingsupplies.com
Shelf stability of the fd walnuts, craisins and raisins in your opinion?
Not sure. If they are vacuum sealed and air/ moisture tight, they should taste and look the same for a couple of years. I think after that, they will start to decline
Is that a wild rice mixture? I have seen mixes in places like Costco.
The wild rice I am familiar with has very long grains, almost black in color, and are chewy when cooked. I FD some and they turned as hard as rock and wouldn't rehydrate.
It might be worth mentioning that it isn't pure wild rice, unless it is a strain I am unfamiliar with
Great input.
Way down here in Texas and do not see rice like that.
Please explain this in detail and where it can be ordered online. Please
This is a brown/ wild mixture.
@@thefreezedryingcommunity and where can this be obtained?
Especially for those of us not where you got that.
My cooked wild rice rehydrates beautifully! Maybe you aren't cooking it long enough. It takes like 3 times as long as white rice to cook.
@@MariaInIowa I think the difference might be that Brian used a mix, and I freeze dried pure wild rice. Mine was true wild, and was soaked overnight. I think there are different strains, some mixes, some cultivated, some wild
I love wild rice. Didn't think about eating it for breakfast but hey, that's like the most Northwoods thing I can think of for breakfast -- unless you added some venison jerky on the side. :)
I already have a lot of FD wild rice. Hmmmmm.
Just add berries, nuts and syrup!
Hmmm Never have had this. Not here in east Texas. lol but will be adding this to the list of things to do! Man is that list growing longer! lol
Glad to add to your "to do" list 😁
Yum!
Hi…. Just went to add a post on the fb group and it says I’m restricted for a month!?!? Can you tell me why?
You might be restricted by Facebook. We have not restricted you.