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Grammy's Wild Rice Porridge

Grammy's Wild Rice Porridge
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Grammy's Wild Rice Porridge
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  • Makes: 4 to 6 servings
  • Prep 20 mins
  • Cook 40 mins

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Dried fruit, nuts, and maple syrup are mixed with chewy wild rice to make this hot dessert. Top with fresh berries and whipped cream.

Ingredients

  • 1 1/3 cups uncooked wild rice
  • 3 cups water
  • 1/4 teaspoon kosher salt or salt
  • 1/4 cup butter
  • 1/2 cup slivered almonds
  • 1/2 cup dried cranberries, blueberries, and/or cherries
  • 1 cup whipping cream or heavy cream
  • 1/4 cup pure maple syrup
  • Fresh strawberries, blueberries, raspberries and/or blackberries (optional)
  • Whipping cream or heavy cream (optional)
  • Pure maple syrup (optional)

Directions

  1. To rinse rice, place rice in a pan of warm water. Stir and lift rice with your fingers to clean thoroughly and remove any particles that float to the top; drain. Repeat.
  2. In a medium saucepan, bring 3 cups water to boiling. Add salt to the water. Slowly add wild rice. Return to boiling; reduce heat. Simmer, covered, for 40 to 45 minutes or until most of the water is absorbed, grains have burst open and rice is tender. Drain, if necessary. Set aside.
  3. In a 12-inch nonstick skillet or nonstick large saucepan, melt butter over medium heat. Add almonds; cook and stir about 2 minutes or until just starting to brown. Add cranberries; cook and stir 2 minutes more. Stir in wild rice, 1 cup whipping cream, and 1/4 cup maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until mixture thickens, stirring frequently.
  4. To serve, spoon rice mixture into bowls. Top with fresh berries, additional whipping cream and maple syrup, if like. Makes 4 to 6 servings.

Nutrition Facts

(Grammy's Wild Rice Porridge)

Servings Per Recipe 4, Potassium (mg) 408, sugar (g) 24, sodium (mg) 237, pro. (g) 11, cal. (kcal) 665, carb. (g) 70, vit. C (mg) 1, vit. A (IU) 1215, iron (mg) 2, chol. (mg) 113, Riboflavin (mg) 0, Fat, total (g) 40, Thiamin (mg) 0, Monounsaturated fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 22, Niacin (mg) 4, fiber (g) 6, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 3, Folate (µg) 56, calcium (mg) 101

Comments (1)

fairedalefarm wrote:
I make this recipe as an alternative to oatmeal. I use coconut milk and walnuts instead of cream and almonds as a personal preference. Dried cranberries and some coconut flakes along with pure maple syrup topped with fresh blueberries is now my favorite breakfast. This recipe is easily adapted to personal taste and is very forgiving to adaptation.

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