Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

PREVIOUS: Wild Rice Jambalaya NEXT: Cardamom-Spiced Carrot Cake with Whipped Cream...

Ingredients (8)

  • 2 cups cooked wild rice
  • 1/2 cup heavy cream, plus more for serving
  • 1 1/2 tablespoons honey, plus more for serving
  • Pinch fine salt
  • 1/2 cup dried pear slices (apples, apricots, or any dried fruit can be used), medium dice
  • 1/2 cup toasted pecan halves, coarsely chopped
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
Nutritional Information
  • Calories361
  • Fat18.49g
  • Saturated fat1.63g
  • Trans fat
  • Carbs44.97g
  • Fiber7.04g
  • Sugar5.61g
  • Protein9.07g
  • Cholesterol
  • Sodium150.86mg
  • Nutritional Analysis per serving (2 servings) Powered by

If you keep a few cups of cooked wild rice in your refrigerator, this is a quick and satisfying breakfast alternative to oatmeal. Pear and cardamom are a classic flavor combo, but really, once you’ve mastered the basic formula here, this porridge is endlessly adaptable. Try swapping in apples, apricots, or blueberries for the pears; almonds for the pecans; maple syrup for the honey.

More wild rice recipes.

See also our easy slow cooker oatmeal recipe for those cold, on-the-go mornings.


  1. 1Combine the rice, cream, honey, and salt in a medium saucepan over medium heat and cook, stirring occasionally, until the cream has reduced slightly and the mixture is hot, about 7 minutes.
  2. 2Add the pears (or other dried fruit), pecans, and cardamom, stir to combine, and cook until the pears have softened, about 3 to 4 minutes. Sprinkle with the cinnamon, stir to combine, and spoon into bowls. For a little extra richness, drizzle another tablespoon of cream and a little honey on top.
Load Comments

Recommended from Chowhound