I love my oats, I really do, but sometimes, folks, enough is enough.
After a long winter of oaty breakfasts, I have begun to stray. At first it was just the occasional round of coffee and toast or the irresistible draw of a pancake, then last week – in what I can only describe as a moment of wheatness – I found myself buying weetabix, despite the rather large quantity of porridge oats still in my possession.
Of course, I should really address the situation by shaking up my daily porridge routine (though not literally you understand, as that could get quite messy). But the fact is that I’m not ready to fall back into those oaten arms just yet. I’m sorry oats, but I’m about to go a bit wild, and make my porridge with rice.
I must confess that I have a long standing abhorrence of sweet rice dishes, borne of some bad childhood experiences with sickly rice puddings. Nevertheless, I was instantly intrigued by the idea of wild rice porridge when Tangled Noodle (she-who-is-to-rice-what-I-am-to-potatoes) wrote all about it here.
The idea for wild rice (a.k.a. manoomin or mahnomin) porridge originated with Chef Mitch Omer at Hell’s Kitchen in Minneapolis. The original involves wild rice, cream, maple syrup, dried blueberries, dried cranberries and toasted hazelnuts. The version below retains only the wild rice from the original. The rest came about after a quick rifle through my cupboards to see what I had that might work – and this little lot, I think, does.
- 4 prunes (about 50g, once soaked and destoned, or use ready-to-eat prunes)
- 1 large-ish banana (about 100g, once peeled)
- 200g cooked wild rice (you’ll need about 75g uncooked)
- approx. 8 tblsp natural yoghurt (or more, to taste)
- 2 tsp lemon juice
- 2 tblsp chopped toasted almonds, optional
- Chop the prunes finely and mash together with the banana.
- Add the wild rice, yoghurt, lemon juice, mashed banana and prunes to a small saucepan and warm through over a medium-low heat.
- Serve as is or garnish with almonds if you like.
- I reckon that some fresh blueberries would go nicely with this. You could also add a splash of cognac for some added inner warmth.
- Porridge (but not as you know it) for two