I recently ate breakfast at Rebecca’s cafe in Port Fairy. A cafe that really does a great trade in good coffee and a menu that caters to a discerning clientele. “Rebecca” has developed a reputation for amazing cakes and sweet treats that can feed a small army in a single slice. It is all homemade and sourced from great local ingredients, as far as I can tell. But this breaky was such a surprise. Now my Asian roots have made me quite adverse to trying sweet rice dishes – think English rice pudding. But this Gluten Free dish of wild rice porridge at Rebecca’s , served with almonds, sesame seeds, maple syrup and a berry and rhubarb compote was simply stunning. Hearty yes, but not rich or overwhelming. I would love to try this at home so I have found several recipes which all look delicious. May be a weekend treat for the family?
Wild Rice Porridge (version 1)
1/4 cup wild rice – cooked as per packet
1/2 cup brown rice – cooked as per packet
1/2 cup pearl barley
1/2 cup quinoa
1/2 cup oats
1 cup dried fruit eg raisins, chopped dates and cranberries
1/2 cup brown sugar
2 tbls butter
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbls maple syrup to drizzle when served
Place cooked rice and 500mls water together with remaining ingredients into medium saucepan.
Bring to simmer, cover with a lid and cook gently till grains are soft, stir occasionally.
Serve drizzled with Maple Syrup.