Great Lakes Wild Rice, Apple & Pecan Bowl20m$9.52

Great Lakes Wild Rice, Apple & Pecan Bowl

A warm vegan breakfast bowl featuring nutty wild rice, tender apples, toasted pecans, oat milk, and pure maple syrup. It comes together quickly using fully cooked wild rice.

8 min prep12 min cook4 servingseasy

Shopping options

Pure maple syrup

0.25 Cup

Anderson's Pure Maple Syrup

Anderson's16 fl oz
$12.29
Buy 1
Ingredient Cost$1.54

13%

Estimated

Honeycrisp apples

2 Each

Kroger® Honeycrisp Apples – 3 Pound Bag

Kroger3 lb
$7.99
Buy 1
Ingredient Cost$1.78

22%

Estimated

Pecan halves

0.5 Cup

Kroger® Pecan Halves

Kroger8 oz
$7.79
Buy 1
Ingredient Cost$1.95

25%

Estimated

Pure vanilla extract

1 Teaspoon

Private Selection Pure Vanilla Ext

Private Selection2 oz
$5.99$4.99
Sale
Buy 1
Ingredient Cost$0.45

9%

Estimated

Unsweetened oat milk

1.5 Cup

Planet Oat® Unsweetened Original Oatmilk

Planet Oat32 fl oz
$3.99
Buy 1
Ingredient Cost$1.50

38%

Estimated

Ground cinnamon

1 Teaspoon

Ground Cinnamon - Kroger - 4 Oz

Kroger4 oz
$3.99
Buy 1
Ingredient Cost$0.09

2%

Estimated

Fine salt

0.25 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

Morton26 oz
$1.99
Buy 1
Ingredient Cost$0.00

0%

Estimated

Fully cooked wild rice

3 Cup

Kroger® 90 Second Microwavable Long Grain & Wild Rice

Kroger8.8 oz
$1.49
Buy 2
Ingredient Cost$2.21

74%

Estimated

Cost Summary

Availability unavailable
$9.52

· only what you use

$2.38

per serving · 4 servings

You pay at checkout$46.01
21% used in this recipe$36.49 left over for future meals

Cook this recipe

  • wild rice-3 cups
  • Honeycrisp apples-2 each
  • unsweetened oat milk-1.5 cups
  • pecan halves-0.5 cups
  • pure maple syrup-0.25 cups
  • ground cinnamon-1 teaspoon
  • pure vanilla extract-1 teaspoon
  • fine salt-0.25 teaspoons
1
Dice the apples and chop the pecans
Cutting Board
Chef’s knife

Core and dice the apples into 1/2-inch pieces, then coarsely chop the pecans.

Keep fingers tucked away from the knife blade while coring and dicing the apples.

2 Each apple
1/2 Cup pecan
2
Toast the pecans
Saucepan
Serving bowls
Spoon

Place the saucepan over medium heat. Add the pecans and toast for 2 to 3 minutes, stirring frequently, until fragrant and lightly browned. Transfer them to a bowl.

1/2 Cup pecan
3
Combine and simmer the rice mixture
Saucepan
Measuring cups and spoons
Spoon

Add the fully cooked wild rice, apples, oat milk, maple syrup, cinnamon, and salt to the saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low.

Stir carefully while the mixture simmers, as hot oat milk can splatter.

3 Cup wild rice
2 Each apple
1 1/2 Cup oat milk
1/4 Cup maple syrup
1 Teaspoon cinnamon
1/4 Teaspoon salt
4
Cook until hot and creamy
Saucepan
Spoon

Cook for 7 to 8 minutes, stirring occasionally, until the apples are crisp-tender and the rice is hot and creamy.

Stir carefully while the mixture simmers, as hot oat milk can splatter.

2 Each apple
5
Add vanilla, portion, and serve
Saucepan
Serving bowls
Spoon

Remove from the heat and stir in the vanilla. Divide among four bowls and top with the toasted pecans. Serve warm.

Confirm that diners do not have a tree-nut allergy before serving the pecans.

1 Teaspoon vanilla extract
1/2 Cup pecan
6

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