Wild Rice Porridge
This porridge is delicious! The combination of the texture of the wild rice and almonds, along with the smooth cream and the sweet maple syrup and tasty berries makes it a winner. We love it for breakfast, but I've read reviews where people serve it with whipped cream as a healthier-than-average dessert, too.
Servings 4 servings
Ingredients
- 1 1/2 c wild rice good idea to rinse it first
- 2 c cherries frozen cherries work great
- 3 c water
- 1 c milk or cream for a richer porridge
- 1 t salt
- 1/2 c slivered almonds
- 1/2 c hazelnuts or substitute walnuts
- 1 c blueberries fresh
- 1/2 c heavy cream for topping
- 1/2 c maple syrup half for rice, half for topping
Instructions
- Combine rice, water, milk, maple syrup, and salt in the Instant Pot. Seal and set on Pressure Cook. Set time for 35 minutes.
- Let pressure naturally release for 10 minutes, then release pressure and open cover.
- Stir in cherries, hazelnuts (or walnuts) and almonds, close cover again for a few minutes to just to warm cherries.
- Open and spoon rice mixture into bowls. Add fresh blueberries, then top with cream and maple syrup to taste.
Notes
Great for a hearty breakfast when served with a rasher of crispy bacon on the side!
Source: Originally from Mystic Lake Casino, but loosely based on a recipe from Midwestliving.com