Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

cook:
5 mins
total:
10 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour cream over the rice mixture; stir. Continue cooking until the cream is heated, about 2 minutes.

Cook's 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.

Nutrition Facts

584 calories; protein 9.2g; carbohydrates 71g; fat 32g; cholesterol 81.5mg; sodium 140mg. Full Nutrition
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