How about you take a break from oatmeal for awhile?
The combination of having a ton of wild rice left over from Thanksgiving and being obsessed with my Crock Pot led me to the creation of this hearty breakfast porridge.
Breakfast is my favorite meal of the day and I’m always looking for new creative ideas so I don’t get stuck in a rut.
Plus, I just like saying the word porridge. Don’t you?
I recommend making this on a Sunday afternoon for quick no-fuss breakfasts all week long. All you do in the morning is simply scoop out your desired amount of porridge, give it a zap in the microwave, add milk, cinnamon, maple syrup and more nuts and you’re good to go for hours!
Crock Pot Wild Rice Breakfast Porridge
- 1 ½ cups wild rice
- 3 cups water
- 1 cup milk
- 1 tsp salt
- 2/3 cup dried cherries or cranberries
- ½ cup pecans, toasted and roughly chopped
- maple syrup for serving
- additional milk for serving
- cinnamon for serving
- additional pecans, sliced almonds or walnuts for serving
- Place rice, water, milk, salt and dried cherries in your slow cooker, turn heat on low and let cook for about three hours, or until most all of the liquid has been absorbed and the rice is creamy.
- Stir in the nuts and serve with additional milk, maple syrup, nuts and cinnamon on the side.
Tips/TechniquesGrocery stores usually sell a mix of wild and brown rice which will work fine.
Yield: 4 servings
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.