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(recipe, Mitch Omer & Ann Bauer)
I first got the idea for this recipe more than 20 years ago while reading transcripts of journals kept by fur traders traveling across Canada in the 19th century. There was a meal served by Cree Indians that consisted of wild rice with nuts and berries and sweetened with maple syrup. But I decided it needed more fat, so I added heavy cream.
- 4 cups cooked wild rice
- ½ cup roasted hazelnuts, cracked
- ½ cup dried blueberries
- ¼ cup sweetened dried cranberries (Craisins)
- ¼ cup pure maple syrup
- 1 cup heavy whipping cream
- Add cooked wild rice, hazelnuts, blueberries, Craisins, and maple syrup to a heavy, nonstick or enameled cast-iron saucepan, and cook over medium-high heat for about 3 minutes. Add heavy cream and, stirring continually, heat through, about 2 minutes. Ladle into bowls, and serve immediately.