Breakfast Wild Rice
- Makes: 6 servings
- Yield: 2 cups rice
- Start to Finish 25 mins
For a hearty breakfast, serve steaming wild rice topped with toasted pecans, maple syrup, milk or half-and-half, and a pat of melty butter. The recipe comes from The New Midwestern Table (clarksonpotter.com) by Minnesota chef Amy Thielen.
wild rice, well rinsed (see tip below)
Fine sea salt
Pecans or hazelnuts, toasted
- In a small saucepan, bring the rice, the water and a pinch of salt to boiling. Reduce heat and simmer, covered, for about 25 minutes or until rice is tender. (Drain off any remaining cooking liquid.)
- Spoon rice into bowls. Top each serving with a teaspoon of butter, plus maple syrup, nuts and milk.
- Cooking Time Minnesota chef Amy Thielen cooks with truly wild rice harvested from local lakes (as opposed to the cultivated wild rice sold at supermarkets). It has a smokier flavor and lighter texture, but either will work in her recipes. Keep in mind that farmed varieties take longer to cook; follow package directions. You can buy natural wild rice online; search for Minnesota wild rice and avoid anything labeled cultivated. Because it's hand-processed, natural wild rice needs extra TLC. Rinse the rice under running water in a sieve, swishing the rice with your hand until the water runs clear. Transfer the rice to a saucepan and add water to cover. Pour off any black bits or floating kernels, and pour the rice back into the sieve to drain.
(Breakfast Wild Rice)Servings Per Recipe 6, vit. C (mg) 0, Thiamin (mg) 0, pro. (g) 5, calcium (mg) 33, vit. A (IU) 156, iron (mg) 1, fiber (g) 2, sodium (mg) 55, Potassium (mg) 160, sugar (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 27, Riboflavin (mg) 0, Niacin (mg) 2, carb. (g) 25, Monounsaturated fat (g) 2, chol. (mg) 11, sat. fat (g) 3, cal. (kcal) 170, Fat, total (g) 6