Breakfast Porridge with Wild Rice and Dried Fruit
Discover the perfect recipe for porridge made with CA GROWN wild rice. A year-round breakfast you can top with seasonal fruit, nuts, & more.
Ingredients
- 1 cup wild rice
- ¼ tsp salt
- 2 cups almond milk
- ½ cup dried figs raisins, or prunes, plus more for serving
- 1 TBSP honey
- 1 1/2 tsp vanilla bean paste
Toppings
- almond milk for drizzling
- seasonal fresh fruit see notes
- honey for additional sweetness
- toasted nuts almonds, walnuts, or pistachios
- dried fruit dried figs, raisins, prunes, dried apricots
Instructions
- Wash and clean wild rice thoroughly before cooking.
- In a saucepan, cover the rice with 4 cups (945 ml) of water, add salt, and bring to a boil over high heat, stirring gently. Once the water is bubbling, immediately cover with a lid and reduce the heat to low. Simmer for 40-45 minutes. It is done when the grains burst open.
- Drain the excess water from the rice in a fine-mesh strainer. Add almond milk, dried fruit, honey, and vanilla bean paste to a large skillet, followed by the strained rice. Stir gently to combine. Bring to a boil and reduce the heat to low, so the rice is barely bubbling. Cover loosely and simmer for 5-8 minutes, stirring occasionally. When most of the almond milk has been absorbed, remove from the heat.
- Scoop the porridge into bowls. Top with additional almond milk, if desired, and fresh or dried fruit and toasted nuts.
Notes
Seasonal toppings:
Late summer/early fall - fresh figs, golden raisins, sliced almonds, lemon zest. Late fall/early winter - apple pie filling, dried figs, walnuts Late winter/early spring - citrus segments, pistachios, dried apricots Late spring/early summer - mixed berries, slivered almondsNutrition
Serving: 1bowlCalories: 892kcalCarbohydrates: 183gProtein: 29gFat: 8gSaturated Fat: 0.4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 1252mgPotassium: 1241mgFiber: 19gSugar: 53gVitamin A: 38IUVitamin C: 1mgCalcium: 777mgIron: 5mg
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