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🍳 Creamy Wild Rice and Apricot Casserole

175 kcal · 30 min · 4 servings

Ingredients

• 75 g wild rice
• 1 tsp butter (for the dish)
• 50 g dried apricots
• 75 g pearl barley (approx. 5 tbsp)
• 30 g rolled oats (approx. 3 tbsp)
• 30 g bulgur (approx. 3 tbsp)
• 50 g dried cranberries
• 1 tbsp maple syrup
• 1 pinch salt

Instructions

1. 1. Place the wild rice in a pot and cover it with 500 milliliters of water.
2. 2. Bring the water to a boil and let the rice simmer for 20 minutes.
3. 3. Drain the cooked rice in a sieve and let it drain well.
4. 4. Grease a casserole dish with a capacity of about 3 liters with butter.
5. 5. Finely chop the apricots.
6. 6. Add the chopped apricots, the drained rice, and all other ingredients to the prepared casserole dish.
7. 7. Pour 1.2 liters of water into the mixture in the dish.
8. 8. Stir everything well so that the ingredients are evenly distributed.
9. 9. Seal the casserole dish tightly with aluminum foil.
10. 10. Preheat the oven to 180 degrees Celsius (convection is not recommended, gas level 2 to 3).
11. 11. Place the dish in the oven and bake the porridge for about 80 minutes.
12. 12. Stir the porridge occasionally during the cooking time.
13. 13. Remove the dish from the oven and let the porridge cool down completely.
14. 14. Transfer the cooled porridge into a screw-top jar or a food storage container.
15. 15. Store the porridge in the refrigerator, where it will stay fresh for about 5 days.
16. 16. When serving, take a few spoonfuls of the porridge and put them in a saucepan.
17. 17. Heat the portion together with the desired amount of milk while stirring constantly.
18. 18. Serve the warm porridge as desired with fresh berries or fruit.

Nutrition per serving

• kcal: 175
• Protein: 4 g · Fett/Fat: 2 g · Carbs: 34 g