📝 About This Recipe
Manoomin, the 'good berry,' is a sacred grain native to the Great Lakes region, revered for its deep, nutty flavor and chewy texture. This comforting porridge honors Indigenous culinary traditions by simmering hand-harvested wild rice in a blend of creamy nut milk and pure maple syrup. Topped with tart berries and crunchy toasted nuts, it is a soul-warming breakfast that connects the palate to the ancient landscapes of the North.
🥗 Ingredients
The Grain Base
- 1 cup Hand-harvested Wild Rice (Manoomin) (rinsed thoroughly in cold water)
- 3 cups Water (for the initial simmer)
- 1/2 teaspoon Sea salt (to balance the sweetness)
The Porridge Cream
- 1.5 cups Unsweetened Almond or Hazelnut Milk (plus more for serving)
- 1/4 cup Pure Grade A Maple Syrup (use dark amber for deeper flavor)
- 1 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1 teaspoon Pure Vanilla Extract
- 1 tablespoon Unsalted Butter or Coconut Oil (adds richness)
Toppings and Garnishes
- 1/2 cup Fresh Blueberries or Blackberries (thawed frozen berries also work)
- 2 tablespoons Dried Cranberries (for a chewy, tart contrast)
- 1/4 cup Toasted Walnuts or Pecans (roughly chopped)
- 1 tablespoon Hemp Hearts (for added protein and texture)
👨🍳 Instructions
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1
Place the wild rice in a fine-mesh sieve and rinse under cold running water for at least 60 seconds, agitation the grains with your fingers to remove any debris or dusty residue.
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2
In a heavy-bottomed medium saucepan, combine the rinsed wild rice, 3 cups of water, and the sea salt.
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3
Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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4
Simmer the rice for 40-45 minutes. You are looking for the grains to 'bloom' or curl open, revealing a pale interior, but they should still retain a slight al dente bite.
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5
Once the rice has bloomed, drain any excess water that has not been absorbed using a colander.
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6
Return the cooked rice to the saucepan and place it back over medium-low heat.
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7
Stir in the nut milk, maple syrup, cinnamon, and the tablespoon of butter or coconut oil.
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8
Cook uncovered for another 10-15 minutes, stirring frequently. The liquid will reduce and thicken into a creamy, porridge-like consistency as the rice releases its natural starches.
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9
Remove the pan from the heat and stir in the vanilla extract and the dried cranberries. The heat from the rice will plump the berries slightly.
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10
Taste the porridge; if you prefer it sweeter, add an extra drizzle of maple syrup. If it is too thick, splash in a little more nut milk.
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11
Ladle the warm porridge into deep bowls.
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12
Top each bowl generously with fresh berries, toasted nuts, and a sprinkle of hemp hearts for a beautiful, nutrient-dense finish.
💡 Chef's Tips
Always use authentic 'Hand-Harvested' wild rice if possible; it cooks faster (20-30 mins) and has a superior texture compared to black paddy-grown rice. To save time in the morning, cook the rice base with water the night before and store it in the fridge; simply add the milk and flavorings in the morning. Avoid overcooking the rice until it becomes mushy; the 'bloom' is the perfect indicator of doneness. For a savory twist, omit the syrup and vanilla and cook the rice in bison or vegetable stock with sautéed mushrooms. Toasting the nuts just before serving significantly enhances the earthy notes of the Manoomin.
🍽️ Serving Suggestions
Serve alongside a warm cup of cedar tea or roasted dandelion root coffee for a traditional feel. Pair with a side of smoked whitefish or trout for a high-protein breakfast. Add a dollop of Greek yogurt or sunflower seed butter on top for extra creaminess. Drizzle with a little extra cold cream or nut milk right at the table to create a beautiful swirl effect.