Coconut Cranberry Almond Wild Rice

Oh you guys.  This stuff is like happiness-in-your-tummy good.

Creamy coconut milk, nutty wild rice with the tangy sweetness of cranberries….YUM!

A perfect Fall breakfast or save it for dessert…enjoy it warm or cold – however you choose to enjoy it, it’s delicious!

And SO healthy!  I used a blend of red and white quinoa, wild rice, brown rice and farro.  This’ll stick with ya and keep you nice and satisfied ’til lunchtime.  Don’t have these ingredients on hand?  Just use brown rice; it’s just as super yummy!  Be sure if you are using brown rice you watch the timing; it won’t take as long.

Super easy to throw together while you’re doing your Sunday food prepping for the week, or on your next lazy Saturday!  A nice warm bowl while you’re all curled up under your blankie!

Ingredients:
1/2 cup Nature’s Earthly Choice Three Continent Blend (again, you don’t have to use this)
1/2 cup farro (farro is an ancient whole grain)
4 cups light coconut milk – I used So Delicious Sugar Free Vanilla from the carton, you can use light coconut milk from the can if you choose.
3T unsweetened shredded coconut
1/2 cup dried cranberries
1oz chopped almonds

Farro – so nutty and hearty!!

Preparation:
Place the wild rice, farro, shredded coconut and coconut milk in a medium saucepan over med/high heat and bring to a boil.

Reduce heat to simmer and simmer uncovered until the milk is absorbed; approximately 30-40 mins.

Remove from heat and stir in the cranberries and almonds.

Serve warm and refrigerate any leftovers (if there are any!).

If you prefer a creamier texture, just add more coconut milk to your bowl.

Nutrition:
Serves 4 (approximately 3/4 cup serving)
Calories 334 / Carbs 49g / Fat 12g / Protein 8g / Fiber 7g / Sodium 75mg

Linking up for Tips and Tricks Tuesday!