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

prep:
5 mins
cook:
5 mins
total:
10 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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Reviews (2)

Most helpful positive review

Rating: 4 stars
01/05/2015
also good with fresh blueberries! (can do this with just wild rice and maple syrup with cranberries or blueberries and serve cold) Read More
(1)

Most helpful critical review

Rating: 3 stars
11/29/2015
I was not crazy about this. I followed the recipe exactly but it just isn't something I would make again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/05/2015
also good with fresh blueberries! (can do this with just wild rice and maple syrup with cranberries or blueberries and serve cold) Read More
(1)
Rating: 3 stars
11/29/2015
I was not crazy about this. I followed the recipe exactly but it just isn't something I would make again. Read More