Wild rice porridge is a great way to enjoy our native grain at breakfast time: Creamy, studded with fruit, nuts and seeds, it’ll get your day started right.
Wild rice is native to North America, and the best stuff is true wild rice, which grows wild (duh!) and is harvested all over the northern Midwest and Canada. Minnesota, Wisconsin, Michigan and Manitoba have the best wild rice.
Yes, you can get cultivated “wild” rice, which is mostly grown on farms in California and Arkansas, but it’s inferior to the real deal. Normally I get all up in arms about the cultivated stuff, but in the case of wild rice porridge, an even cheaper product — cultivated, but broken-grain wild rice — works very well.
We made wild rice porridge a lot when I worked as a chef in northern Minnesota at a grouse hunting lodge, and the trick to an easy breakfast was to cook the wild rice the night before. True wild rice doesn’t take too long to cook, maybe 20 minutes, but the cultivated stuff can take up to an hour. Not ideal for breakfast.
So cook your rice with just water and a little salt until it’s tender, then drain and keep it in the fridge, where you can store it for a week or so. Then, when you want breakfast, you put the cooked wild rice in a pot with milk and/or cream, heat it to steaming, and you’re good.
How you make your wild rice porridge is a matter of taste. I generally add whatever fruits (dried, frozen or fresh) that I have handy, along with some nuts and seeds, a bit of maple syrup, honey or brown sugar, and if I reheated the porridge in just milk, a little butter for richness.
Here’s how we made wild rice porridge at grouse camp:
- True wild rice, broken grains (these cook faster and are cheaper)
- Half and half, or whole milk plus a little heavy cream
- A pinch of salt
- Maple syrup to get it sweet, but not overly so
- A mix of dried berries: lingonberries, blueberries, craisins, black currants, golden raisins, etc
- Chopped walnuts, pecans, or hazelnuts. Sunflower and pumpkin seeds are great, too
- If we wanted to get crazy, a dash of cinnamon
You can mix and match as you see fit. But dried fruit adds tartness and chewiness, the creamy stuff some needed fat, the nuts crunch (also fat), a sweetener to make it all nice.
Once the wild rice has been cooked, a batch of wild rice porridge comes together in about 5 minutes. Easy-peasy.
Oh, and if you have leftovers? Keep them in the fridge separately from your cache of pre-cooked wild rice, then add the leftovers to some new wild rice the next time you want some porridge.
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If you haven’t pre-cooked your wild rice, simmer it in plenty of water with a healthy pinch of salt added until it’s tender. This can vary from 20 minutes with true wild rice, to almost an hour with the hard, black, cultivated stuff. Drain and set aside.
Pour the milk and cream into a pot and add the wild rice. Add more milk if you want to. It should not be totally submerged in it — you want the dairy to be a sort of sauce for the rice. Add the remaining ingredients and bring to a simmer.
Let this cook 5 minutes or so, then serve. If you want, add a little butter or a splash of more cream.
If you want to, you can add more (or less) fruit, nuts or sweetener to suit your taste.
Calories: 665kcal | Carbohydrates: 104g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 35mg | Potassium: 542mg | Fiber: 6g | Sugar: 15g | Vitamin A: 414IU | Vitamin C: 0.3mg | Calcium: 132mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Source link: https://honest-food.net/wild-rice-porridge-recipe/ by Hank Shaw at honest-food.net