I spent hardly 10 minutes at home today: left at 8:45 for a 9am meeting, pulled up long enough for M to fling W into the car and head out to Calaway Park (which was slightly dampened – pun totally intended – by W peeing my pants as I frantically searched for a bathroom in the back corner by the big rig ride. I wasn’t sure that peeing on trees was perfectly appropriate in the middle of the park; as a result, I spent the rest of the day looking like I was a little too fragile for the roller coaster or Tilt-a-Whirl.)
Stopped again at home long enough to let the dog pee, change my own peed-on clothes (a lot of my world these days revolves around pee), grab a brown and wild rice salad I made last night, and paint some pesto on a side of salmon to bring over to my parents’ house to feed whomever was tired of chips and pizza. Because: It`s Moving Day. (Likely the first of many.)
Fortunately, or I’d be left with no recipe offerings, I made too much brown and wild rice last night and so turned the excess into pudding spiked with maple. This is easy to do and really requires no recipe; whether the rice starts out cooked or not, you put it in a pot with some milk or cream, and cook it until it absorbs it all. How much you use will depend on whether or not the grains are already cooked, obviously. Keep adding milk until it’s as creamy as you like it, then sweeten with maple syrup, honey or sugar, add a splash of vanilla if you like, and stir in some dried cranberries or other fruit. The cranberries go well with the nutty wild rice and maple, I think. You end up with a pudding that can pull double duty as breakfast, with brown and wild rice being great sources of protein and fiber.
But if you insist on a recipe, here you go:
Maple Brown & Wild Rice Pudding with Dried Cranberries
Substitute 1 ½ cups of wild rice blend instead of the brown and wild rices if you like, and use any kind of chopped dried fruit. This makes a fab breakfast.
3/4 cup wild rice
3/4 cup brown rice
3 cups milk (any kind, or a combination of milk and half and half for creamier pudding)
1/3 cup pure maple syrup (or more to taste)
1/2 cup dried cranberries
Combine 5 cups of water, the wild rice and brown rice in a medium saucepan set over medium-high heat, and bring to a boil. Reduce the temperature to a simmer, cover and cook for 50 minutes, until very tender. Drain and return to the pot.
Add milk and maple syrup, and cook on medium-low until almost all the milk has been absorbed. Taste and add more maple syrup, if it needs it. Remove from heat and stir in the cranberries.
Cool completely, then refrigerate either in the pot or spooned into individual bowls. Makes about 6 cups.
Per ½ cup (using 2% milk): 136 calories, 1 g fat (0.5 g saturated fat, 0.3 g polyunsaturated fat, 0.2 g monounsaturated fat), 4.6 g protein, 27.6 g carbohydrate, 2.4 g cholesterol, 1.4 g fiber. 7% calories from fat.