Wild Rice Breakfast Porridge
Approximate cooking time: 15-20 minutes
- 1cup manoomin (Ojibwe wild rice)
- 3 cups water
- 2 cups unsweetened coconut milk
- 2 tbsp coconut manna (pureed coconut)or coconut butter to taste
- raw honey
- nut and seed variety
- all-natural maple syrup
Rinse manoomin thoroughly. Boil water. Add manoomin to boiling water. Turn down to medium heat, place lid on pot, and simmer for approximately 45 minutes or until grains are tender and water is evaporated. Turn down to low heat. Add unsweetened coconut milk and coconut manna to cooked rice. Allow to simmer another 2-5 minutes, or until manna is melted. Stir and remove from heat. Rice should be a creamy texture, blended smoothly with coconut milk and manna.
Once the porridge is served in a bowl, add about a handful of a variety of healthy, unprocessed nuts. In this version, we use: pumpkin seeds, sunflower kernels. You could also use: hemp seeds, chia seeds, almonds, hazelnuts, and/or any other nuts or seeds that are healthy and indigenous to your region.
Also add to taste: cinnamon, all-natural maple syrup, honey, more coconut milk