Author Notes
Start your morning off with a healthy wild rice ceral breakfast! 175 calories! —jenniferw
Ingredients
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3 ounces
wild rice
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1 teaspoon
butter
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2 ounces
dried apricots
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3 ounces
pearl barley (about 5 tablespoons)
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1 ounce
oats (about 3 tablespoons)
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1 ounce
bulgur (about 3 tablespoons)
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2 ounces
dried cranberries
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1 tablespoon
maple syrup
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1 pinch
salt
Directions
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In a saucepan, bring wild rice and 2 cups of water to a boil. Cook 20 minutes, then drain in a colander. Transfer to a 3-quart casserole dish.
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Chop apricots. Mix apricots, along with all remaining ingredients, into the wild rice.
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Add 2 cups of water and stir to combine.
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Preheat oven to 350°F. Cover the dish with aluminum foil. Bake until tender, about 80 minutes, stirring occasionally.
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Remove from oven and let cool completely. Pour into a storage container and refrigerate. The muesli keeps for about 5 days. To serve, heat with milk in a saucepan, stirring occasionally. Serve with fresh berries or fruit.
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