Wild rice porridge makes for a nutty, deliciously satisfying break from the breakfast routine. Both gluten free and whole grain, and customizable with your favorite mix-ins!
I'm not an oatmeal person. I never have been, being the one in my family growing up to eat really thick Cream of Wheat instead of a packet of oatmeal. These days, I eat it (and love to bake with it) but I'll never be an oatmeal-for-breakfast lover. Unfortunately, when one thinks of hearty and healthful breakfasts, oats are the number one answer. I'm here to tell you it doesn't have to be that way!
Rice is often eaten for breakfast in other countries, but it's not that common in the United States. Ten years ago I first experienced wild rice for breakfast at a popular Minneapolis restaurant, and I've been re-creating that dish ever since.
Did you know, though, that wild rice isn’t actually rice? It is a species of grass that is grown just like rice, and can be harvested by knocking the grains out. Because it’s a whole grain, it has a bounty of nutrients. Plus, since it’s a grass, it’s gluten free!
Wild rice porridge is incredibly easy to make, especially if you make a batch of rice ahead of time. You can add the fruit and other ingredients right after cooking and draining the rice, or you can store the rice in the fridge until you’re ready for your personal bowl of goodness. I love wild rice porridge in the winter, when the nuttiness of the rice and the sweet maple syrup combine for a completely comforting morning meal.
While you can use whatever combination of nuts and dried fruit you like, my go-to is walnuts for their mellow, creamy flavor, along with tart cherries. You can also use more liquid to make it more like a standard porridge, but I like the way the wild rice stands on its own in this version.
No matter what you choose for your mix ins, you'll have to agree that wild rice makes for a deliciously satisfying break from the breakfast routine.