Wild Rice Breakfast Porridge

Instructions

1. Cook the wild rice
   In a medium saucepan, combine the wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the grains are tender and starting to split open. Drain any excess water.
2. Create the creamy base
   Return the cooked rice to the saucepan and add the coconut milk, maple syrup, vanilla extract, cinnamon, and salt. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the mixture becomes creamy and slightly thickened.
3. Add sweetness and texture
   Stir in the honey and chia seeds. Continue cooking for 2-3 minutes until the chia seeds start to plump up and the porridge reaches your desired consistency. If it becomes too thick, add a splash of water or additional coconut milk.
4. Prepare toppings
   While the porridge is finishing cooking, wash and prepare the berries. If using larger berries like strawberries, slice them into bite-sized pieces. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop them.
5. Serve and garnish
   Divide the porridge among four serving bowls. Top each bowl with mixed berries, chopped pecans, and coconut flakes. Drizzle with additional honey if desired. Serve immediately while warm.