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Creamy Wild Rice Breakfast

Rated as 3.5 out of 5 Stars

"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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Ingredients

10 m servings 584 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Pour cream over the rice mixture; stir. Continue cooking until the cream is heated, about 2 minutes.

Footnotes

  • 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


Per Serving: 584 calories; 32 g fat; 71 g carbohydrates; 9.2 g protein; 82 mg cholesterol; 140 mg sodium. Full nutrition

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Reviews

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also good with fresh blueberries! (can do this with just wild rice and maple syrup with cranberries or blueberries, and serve cold)

I was not crazy about this. I followed the recipe exactly but it just isn't something I would make again.