Chia Seed Pudding with Wild Rice
This dish is inspired by some traditional Indigenous ingredients that were native to these lands prior to European contact. Wild rice was used by Indigenous people, and both maple syrup and hazelnuts are native to Canada as well. Chia seed pudding can be had for breakfast or dessert and is packed full of calcium and other nourishing ingredients.
Servings: 2
Calories: 490kcal
Ingredients
- 1/3 cup wild rice dry
- 1/3 cup chia seeds
- 2 cup milk alternative unsweetened (almond, organic soy, pea milk)
- 1 tbsp maple syrup pure
- pinch sea salt
For Serving
- 1/2 cup hazelnuts
- 1/2 cup berries any type
Optional additions
- 1 tsp vanilla
- 1 tsp cinnamon
Instructions
- I like using leftover wild rice for adding to my chia pudding. For this recipe use about 2/3 cup cooked leftover rice. To cook the wild rice add 1/3 cup of dry wild rice to 1 1/3 cups of water. Usually wild rice is cooked at a 1:4 ratio of rice to water, but because this is such a small amount of rice you may need to add more water. Bring the water and rice to a boil, then turn down the heat and let simmer for 45 minutes. The kernels should have split and the grains slightly tender. Drain water if necessary.
- To prepare the pudding divide the chia seeds and milk alternatives between two bowls. This should be 2 1/2 tablespoons of chia seeds and 1 cup of milk alternative per bowl. Whisk well to ensure no clumps form.
- Add the wild rice, maple syrup, salt, as well as cinnamon and vanilla if using. Whisk again making sure everything is evenly combined.
- Cover the bowls and let set for a minimum of 4 hours in the refrigerator, or overnight.
- After 4 hours check the pudding. The consistency will differ depending on the type of milk alternative used. If it is too thick add more milk alternative.
- Quickly toast the hazelnuts by heating a castiron frypan over medium heat, and gently stirring the nuts until they are lightly toasted. This should take about 3 minutes. Roughly chop the hazelnuts.
- Before serving add the toasted hazelnuts and berries on top of the chia pudding. Option to add more maple syrup to taste. The recipe will last in the refrigerator for up to 5 days.