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!
November 30th, 2009 at 4:42 pm
Ha! As a Minnesotan by birth and by heart, I thought I’d eaten wild rice every way there was to eat it. But not this! I’m so intrigued —
BTW if your readers are interested in the difference between cultivated wild rice (which is what you nearly always find in stores) and natural wild rice, I’ve got pictures / descriptions below this recipe for wild rice salad, http://kitchenparade.com/2003/08/wild-rice-salad.php.
December 2nd, 2009 at 7:46 pm
I swear, it is really tasty! I just don’t recommend cooking your wild rice in chicken broth
Thank for the link to your explanation of cultivate vs natural wild rice, I appreciate the additional information. When I visit ND or MN, I always try to bring a few bags home of the natural stuff, you can definitely taste the difference.
January 22nd, 2010 at 6:31 pm
Please share how you cook your rice in the pressure cooker. I live in MN and have a stash of wild rice that I need to use, and I also have a pressure cooker that I have used very little because I just haven’t taken the time to figure out what works.
January 22nd, 2010 at 7:31 pm
From Lorna Sass’s cookbook, Pressure Perfect, I cook the wild rice in my pressure cooker for 25 minutes. 1 cup rice to 4 cups water, along with a tablespoon of olive oil to keep the foam down. I then quick release by running the pressure cooker under cold water.
I am not sure what kind of pressure cooker you have, and depending on the style of the pan, you may need to use a different technique. Pressure Perfect is a great book for basics, including cooking whole grains and beans.