- 1 wild rice
- 2 1/2 s water
- 1/4 teaspoon salt
- brown sugar or pure maple syrup
- 1/2 dried cherries
- 1/2 chopped hazelnuts, lightly toasted
- milk, soy milk, or cream
Place wild rice, water, and salt in medium-sized saucepan and bring to boil over medium heat. When it reaches a boil, cover pot, and lower heat to bare simmer. Cook 1-1/4 hours, or until all water is absorbed and rice is tender and has butterflied, or burst open. (If grain has become tender but there is still water left, drain it off.)
Remove from heat; stir in sugar or maple syrup and cherries.
Serve hot, topped with chopped hazelnuts and milk of your choice.
Note: If you make this recipe with wild rice mix, cook it as you would any long-grain brown rice. Dried cranberries can be substituted for cherries. Hazelnuts are also known as filberts.
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