Potawatomi Berry Rice

Berry Wild Rice

This Potawatomi Berry Rice recipe provides the perfect mix of healthy flavors and textures and will keep your students fueled throughout the school day. This hearty and delicious recipe stars U.S.-grown wild rice and comes to us from Dawn Kelley as the Honorary Mention in the K-12 Rice & Shine recipe contest.

  • Servings
    50
  • Serving Size
    ½ cup

Ingredients

  • 1½ gal plus 1 cup water 
  • 5 lbs wild rice, raw
  • 1 lb 9 oz dried cranberries
  • 10 oz maple syrup
  • 1⅔ oz ground cinnamon
 

Directions

  • Preheat oven to 350°F (175°C). 
  • Combine ingredients in two separate shallow oven-safe pans. Stir to evenly distribute the uncooked wild rice, water, and dried cranberries. 
  • Cover the pan with foil or a lid and bake in the preheated oven for 1 hour and 30 minutes, or until all the water is absorbed and the rice is tender. 
  • Remove the pan from the oven, stir the cooked rice then add maple syrup, stir. 
  • Portion in souffle cup and top with 1 oz of fresh berries 
  • Serve warm or cold, as desired. This dish can be enjoyed as a side or even as a breakfast entree.