Cranberry Walnut Wild Rice Porridge
Servings: 2 servings
Ingredients
- 1 cup Floating Leaf Organic Wild Rice in Minutes!
- 3 cups water
- 1/2 cup milk, half and half, or cream
- 4 Tbsp maple syrup
- 1/2 cup roasted cranberries, see instructions below
- 1/4 cup toasted walnuts
- 2 tsp dark brown sugar, optional
Instructions
- Put the wild rice in a strainer and rinse under cold running water for 60 seconds. Put in a medium saucepan and add the 3 cups water. Stir and bring up to a boil. Turn the heat way down, cover, and cook for 10 minutes. Strain off excess liquid.
- Put the wild rice back in the sauce pan and add the milk or cream and maple syrup. Bring back to a simmer and gently cook for another minute or so.
- Divide the porridge between two bowls and add the cranberries, nuts, and a sprinkle of dark brown sugar. Enjoy!
- *To flash roast your cranberries, just put them on a baking sheet and roast in a 350F preheated oven for about 5 minutes, just until they turn bright and glossy, and some of them have popped. This turns an unappealing raw cranberry into an irresistibly sweet/tart delight!
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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