Maple Wild-Rice Breakfast Porridge

Toasted wild rice simmers into a creamy porridge sweetened with maple, studded with dried cranberries and walnuts. It echoes Knocked Grain on the Lakes, when harvesters tapped manoomin into birchbark canoes across misty shallows.

Serves 4

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Ingredients

• 1 cup wild rice
• 3 cups water
• 1 cup whole milk
• 1/3 cup maple syrup
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts
• 1/4 tsp salt

Instructions

1. 1Toast the wild rice in a dry medium saucepan over medium heat for 3 minutes until fragrant.
2. 2Add water and salt, bring to a boil, then reduce to a simmer, cover, and cook for 35 minutes until the rice is tender but still chewy.
3. 3Stir in milk and maple syrup, simmering uncovered for 5 more minutes until slightly thickened.
4. 4Remove from heat and fold in dried cranberries and toasted walnuts before serving warm.