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| Creamy Wild Rice Breakfast |
"Thick and hearty, creamy and good, perfect for a winter breakfast with the family. Use good-quality long-grain wild rice, not broken or soup-grade."
Ingredients :
- 4 cups cooked wild rice
- 3/4 cup dried cranberries
- 1/2 cup chopped toasted hazelnuts
- 1/4 cup maple syrup
- 1 cup heavy whipping cream
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 10M |
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- Stir cooked rice, cranberries, hazelnuts, and maple syrup together in a heavy saucepan. Put saucepan over medium-high heat and cook until the mixture is heated through, about 3 minutes.
- Pour cream over the rice mixture; stir. Continue cooking until the cream is heated, about 2 minutes.
Notes :
- To cook wild rice: At least 1 hour ahead of time, bring 4 cups water to a boil in a saucepan. Add 1 cup long-grain wild rice and bring water again to a boil. Cover pan and simmer rice until tender, about 45 minutes. Drain rice of any excess liquid in a wire mesh sieve. Store in airtight container until ready to use.
- Dried cherries and blueberries can replace some or all of the cranberries. Try a mixture!
- Slivered almonds are a fine substitution for the hazelnuts.
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