What's For Breakfast: Wild Rice Porridge

Have you ever had wild rice for breakfast? This wild rice porridge will start any day off in the right direction. 

I have a tendency to overestimate the amount of rice I need to make, so that, more often than not, plenty of leftover rice remains at the end of the meal. While reheated wild rice can be just as good on day two, did you know that wild rice also makes for a delicious breakfast porridge?

Given its nutritious qualities – wild rice is high in protein, magnesium, manganese, phosphorus, and dietary fiber – it also makes for a great healthy (and hearty!) start to your day.

To make wild rice porridge, add heavy cream and maple syrup to a medium nonstick skillet and bring to a simmer over medium heat. The cream adds a richness to the porridge while the maple syrup gives it a smoky sweetness, both of which complement wild rice's nutty flavor and chewy texture. Once the cream mixture begins to bubble, stir in the cooked wild rice and cook until warmed through, about two minutes. Spoon the wild rice porridge into your bowl and top with chopped nuts and dried fruit – my favorite combination of late has been chopped pecans, golden raisins, and dried cranberries.

Wild Rice Porridge (printer-friendly version)
makes one serving

1/4 cup heavy cream
1 tablespoon pure maple syrup
1 1/4 cup cooked wild rice
for garnish: golden raisins, dried cranberries, chopped pecans

1. Add the heavy cream and maple syrup to a medium sauté pan and bring to a simmer over medium heat.
2. Stir in the cooked wild rice and cook until heated through, 1-2 minutes. Garnish with dried fruit and chopped nuts and serve immediately.