Description
A hearty breakfast porridge filled with wild rice, dried cranberries, and toasted hazelnuts simmered in a sweet, warm mixture of almond milk and maple syrup.
Ingredients
- 3-½ cups Unsweetened Vanilla Almond Milk
- ¼ cups Maple Syrup
- ½ teaspoons Almond Extract
- ½ teaspoons Vanilla Extract
- ½ Tablespoons Cinnamon
- ¼ teaspoons Nutmeg
- 2-½ Tablespoons Cornstarch
- 4 cups Cooked Wild Rice
- ½ cups Dried Cranberries (plus More For Topping)
- ⅓ cups Chopped And Toasted Hazelnuts (plus More For Topping)
Preparation
In a large saucepan over medium heat, whisk together almond milk, maple syrup, almond and vanilla extracts, cinnamon, and nutmeg. Once the mixture is heated, whisk in corn starch. Bring the mixture to a boil and then to a simmer while continuously whisking for 4–5 minutes until the mixture thickens a bit.
Add wild rice, dried cranberries, and hazelnuts. Stir until combined and heated through.
