Roast hazelnuts in 300 degree oven for 15-20 minutes, turning
often to avoid scorching. Once cooked, crack the nuts slightly with
meat pounder or similar tool) don't pulverize, just crack in half or
so)
Rinse the wild rice thoroughly. Boil 4 cups of water. Add the wild
rice. Reduce heat to medium. Cover and simmer for approx. 45
minutes.
Drain excess liquid from rice. Add hazelnuts, blueberries,
cranberries, and maple syrup, then continue to cook over medium-
high heat for 3 minutes.
Add heavy cream, and stirring continually, heat through, about 2
minutes. Serve immediately.
Originally Submitted
12/26/2013
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