|15 min||30 min||4|
|1 dash||Cardamom, ground (optional)|
|1/2 cup||Coconut milk, reduced fat|
|1 tbsp||Coconut oil|
|4 tbsp||Coconut, shredded, unsweetened (for topping)|
|2 date(s)||Dates (chopped, for topping)|
|2 medium||Green Apple (cored, thinly sliced)|
|1 pinch||Sea Salt|
|4 tsp||Walnuts (crushed, for topping)|
|1 cup||Wild rice, dry (rinsed, drained)|
In a medium pot over high heat, bring 2 cups of water to a boil. Add the rice, cover, reduce the heat to low, and simmer for 20 to 25 minutes or until the rice is cooked through but still chewy. Drain the rice. If you cooked the rice in advance, allow it to cool then store in the fridge until ready to use.
Heat the oil in a large saucepan over medium heat. Add the apples and cook until they begin to soften, stirring frequently, about 5 minutes. Add the cinnamon, cardamom, if using, and salt and cook for an additional minute being careful not to allow the cinnamon to burn.
Add the milk, honey, and cooked rice, and heat just until warm. Divide the Black Rice Porridge in 4 bowls. Top each bowl with a handful of chopped nuts, coconut flakes and/or dates and a drizzle of honey, if desired, and serve.
Serve and enjoy!