I have been dying to post this recipe for a while, but every time I mention it to my friends, they look at me in disbelief. They are too polite to say anything nasty, but I think they cannot believe this combination. Honestly, it works!
Aunt Janet turned me onto this breakfast, after vacationing together in Park Rapids, Minnesota. There is lots of wild rice grown in Minnesota and North Dakota, and Janet tells me she often makes this dish to bring to a brunch. She recommends whole milk yogurt with berries, which works great in the summer at a party, but in my house, since I am the only one who enjoys this breakfast, I use Strauss Organic Nonfat Plain Yogurt, along with whatever fresh fruit I have around. Lately, that has been bananas and pears.
In Minnesota and North Dakota, you can find hand harvested wild rice, which is quite a treat. Wild Rice is low in fat and sodium, and high in some essential minerals, including folic acid, niacin, potassium and zinc. In addition, wild rice is higher in protein than most white rice and whole grains. All in all, a worthy addition to your diet.
I make a batch at a time in my pressure cooker, which allows me to use some for a dinner recipe, and then have leftovers. The rice keeps pretty well in the fridge, so I can have it all week long for breakfast.
Wild Rice and Yogurt with Fruit
- 1/2 cups cooked wild rice (I like mine chilled)
- 1/2 cup plain nonfat or whole milk yogurt
- Fruit to taste
- Honey, optional
Pour all into a bowl and enjoy!