Wild Rice Muesli
Prep: 15min
|
Servings: 6
|
Cook: 1h 20min
Wild rice, pearl barley, bulgur and oats provide fiber and keep hunger at bay.
Ingredients
- 75 g wild rice
- 1 tsp butter (for greasing the pan)
- 50 g dried apricots
- 75 g pearl barley (about 5 Tbsp)
- 30 g rolled oats (about 3 Tbsp)
- 30 g bulgur (about 3 Tbsp)
- 50 g dried cranberries
- 1 tbsp Maple Syrup
- a pinch of salt
Instructions
-
1.
Bring wild rice to a boil in 500 ml water and simmer for 20 minutes. Drain and let it rest. Grease a baking dish with butter.
-
2.
Chop apricots, then add all other ingredients and the cooked rice into the baking dish.
-
3.
Add 1–2 l of water and mix everything well.
-
4.
Cover the dish with foil and bake in a preheated oven at 180 °C for about 80 minutes, stirring occasionally.
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5.
Let the muesli cool completely. Transfer it to a jar or a fresh‑keeping container and store in the refrigerator. It stays fresh for about five days. To serve, heat a few spoonfuls with your desired amount of milk in a pot while stirring, then top with fresh berries or fruit if you wish.
