• Wild Rice Breakfast Pudding

by Chef Heather Hartman

Serves 6


1 cup Northern Lakes Wild Rice, rinsed
2 cups almond milk, unsweetened (more may be
1/3‐cup maple syrup
1/4 dried cherries
1/4 dried apricots, roughly chopped
1/2 cup sunflower seeds (you can also use toasted
almonds, hazelnuts, or pumpkin seeds)


In a medium sized saucepan, place 1 cup rinsed wild rice and 3 cups water, and bring to boil. Reduce heat
to medium and cook rice until it is tender. Hand harvested wild rice will take about 20‐30 minutes. Stir a few times during cooking. You should have about 3‐3½ cups cooked rice. If there is water left over, drain off excess.

Add the almond milk and maple syrup to pan, and heat on medium. Add the dried fruit and nuts. Serve with extra almond milk and maple syrup on side if preferred.

This can be made the night before, but add the fruit and nuts before serving.

You can use leftover cooked wild rice in this recipe. Place rice and almond milk in pan, heat gently until warmed through. More almond milk may be needed.

You can also use a crock‐pot. Place all ingredients (rice should be cooked) except for the dried fruit and nuts in pot. Heat on low for up to 4 hours. Rice will become softer, and will absorb more of the milk, so more milk may be needed.

Add the fruit and nuts on side.

Other additions to your wild rice pudding:
‐toasted coconut
‐dried blueberries
‐frozen mango chunks
‐dried banana slices

Want to go savory?
‐Wild Idea Bison Chorizo
‐green onions
‐scrambled eggs
‐leave in the maple syrup for a delicious sweet and
savory moment!

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