Chilly weekend mornings call for a warm breakfast.
Delicious rice porridge fits the bill.
Adapted from The Vegan Gourmet, this porridge has become a family favorite.
Simmer 3 cups of leftover cooked brown rice and 2 and 1/2 cups water for about 7-10 minutes. Stir it often. You want to end up with a creamy consistency. We love cinnamon, so we usually shake some into the rice, at this point.
Toast the nuts while the rice cooks. Toss the nuts in a heavy bottom skillet. Cook over medium high heat, shaking the pan often. When the nuts are golden brown, remove them from the heat.
The blueberries can be fresh or frozen. I don’t measure them. Maybe a cup or cup and a half get tossed in a saucepan with 1/4 cup pure maple syrup and grated fresh ginger. I use a lot of ginger, because I love it, but you can add it to taste. Cook about five minutes on a medium heat until the berries pop and the juice thickens. I had leftover toasted coconut, so I threw that on just before serving.
Place the cooked rice porridge in a bowl. Top with blueberries, a drizzle of the syrup, and toasted nuts.
- 3 cups cooked brown rice
- 2 ½ cups water
- cinnamon, to taste
- 1 ½ cups blueberries
- ¼ real maple syrup
- ½ teaspoon grated fresh ginger
- ½ cup raw walnuts
Experiment with different amounts and types of nuts, berries, and other toppings. I’d love to hear what you create!
Serves 4 regular humans or 2 teenage boys.