Wild Rice Porridge
Sorry about the delay in posting this week! I’ve been traveling this week. I was in Washington, DC for an education event. While there, I attended a breakfast hosted by Senator Al Franken, who represents the state where I live, which is Minnesota.
Among the coffee, juices and pastries was a wonderful delight that perfectly represented the food traditions of Minnesota: Wild Rice Porridge. Wild rice is actually not rice, but a grass with grain heads that are threshed.
The porridge was really delicious, creamy, but with a sort of chewy bite from the wild rice. Toasted pecans and sweet dried cherries were mixed in, which also provided a nice variety of textures. Maple syrup or brown sugar would be nice on top.
Despite an early spring, much of Minnesota is expecting a touch of snow this weekend, so I am going to try to recreate this for brunch on Sunday. Here is a recipe that I plan to tinker with a bit.
In the mood for experimenting with wild rice? Try some recipes from Betty Crocker’s collection.