Some foods are so versatile, you can literally cook up a whole pot and leave it in your refrigerator.
Wild Rice is one of those fantastic foods gifted to us from the wetlands of North America. You can add infinite ingredients to wild rice! Mixing, making and experimenting with different methods. You can bake, steam and fry it. Endless possibilities.
I made a pot of rice for dinner and had lots of left overs. I didn’t want to waste it, so I stuck it in the fridge and the next morning I experimented.
What I made was so delicious. I need to share this with you!
Wild Rice Breakfast “YUMM!”
Wild Rice Porridge doesn’t do it justice… so I decided to call it “YUMM”!
My attempts to be dairy-free also makes this vegan. Booyah.
It is really
nourishing, so you don’t need much to get fueled.
Yields: 1 large serving or 2 small ones.
– 2/3 cup Organic [Canadian] Wild Rice
– 1 large pear*
– handful of raw pepitas [pumpkin seeds]*
– mini-handful of chia seeds
– 2 tsp ginger syrup*
– dash of nutmeg, 2 dashes clove, 1/2 cinnamon stick (or 2 dashes)*
– a bit of water recipe
1. Put all ingredients (except water) into a small pot or pan. Add a bit of water, just so you don’t burn anything.
If you think you added too much water, it’s okay. You just need to cook it until the water evaporates.
2. On med-high heat, stir up all your ingredients. Leave it for a minute or 2 and then lower the heat to med-low. It’s important to stir every so often. Simmer your yummy rice and fruit breakfast until it is warm and you get the desired softness of your pears (or other fruit). Sometimes I’ll add a bit more water if I want my fruit softer, or if it evaporates before I think it’s ready.
3. Put it in a bowl and enjoy the quickest, yummiest dairy free breakfast ever!
Note: I don’t measure when I cook. I’m pretty relaxed and just go with my gut. I bet it will taste better if you do the same. Maybe I use too much cinnamon? Who knows!
*These ingredients can all be substituted for different things. Apples, blueberries, banana, apricot, peaches. Honey, agave syrup, jam. Whatever spices/seeds you enjoy. Mix it up! Food is more fun when you try new things and experiment.
Hope you enjoy this delicious creation of mine :] Please let me know if you try it (did you add anything special?!?)
It is important to buy and support good quality, uncultivated wild rice. In most places, only indigenous people are licensed to harvest wild rice. It is important to harvest wild rice a noninvasive way. Traditionally, it is harvested in canoes moved by long poles. By tilting the rice plant over the canoe, the harvester will use a beater stick to gently knock the ripe seeds off and into the canoe… I can’t help but imagine how difficult a person moving around with canoe full of rice seeds would be!
After harvesting the ‘green seeds’, they are usually dried using large vats over an open fire. I spoke to a local harvester in the Kawarthas about Manomin (wild rice) and he told me that after this, he dances on the wild rice to remove the hulls. Once this is done, you do something called winnowing where you essentially toss the rice into the air and catch it again. The hulls will float away with the wind and you will be left with beautiful wild rice grains.
A certain kind of appreciation comes from knowing where your food comes from. The history and traditions that hide in your bowl are things that should be celebrated! :}
Food tastes better when you know what it takes to get to your plate.
I acknowledge the harvesters, water, wind, fire, feet, canoes, grains, fruit, seeds.