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!
https://theviewfromgreatisland.com/cranberry-walnut-wild-rice-porridge-mahnomin-porridge/ November 12, 2018