One of the greatest barriers to cooking and eating at home for busy people is time. It takes time to gather, store, cook and clean-up... right?! Well, one of the greatest tips that I have brought to practice is to make a full batch of whole grains when I am going to cook them. You can use left over rice for a few days, and that is the same for quinoa, millet, and kasha. I have made puddings, stir-fry's, wraps, salads, and more with these left over grains. What a "easy" way to get whole grains into your diet without alot of work and time. So...this morning I woke up and it is still pretty cold here in Grand Rapids, MI. and nothing sounded better than to have a hot bowl of rice porridge. Hm. Thank goodness that I made some brown rice last night, the hardest step is already done. A whole- grain breakfast can literally happen in minutes and it will keep you going all morning. So here we go...
First off, get the hot water a brewing to make a nice cup of tea :)
Ok, second, the porridge...
Brown Rice Porridge with Apples
Mix:
2 cups of brown rice (I like small-grain brown rice best) but what you have leftover is great.
1 cup of almond milk, or other favorite non-dairy milk
2 small apples pealed and diced up
handful of raisins
dash of salt
1-2 TB of agave nectar (or raw honey works too)
2 dashes of cinnamon
1 dash of nutmeg
Put all the ingredients in a saucepan and start it a warming. Keep mixing it and add more rice or milk to get the consistency that you want. Get those spices in there so that you can start to smell them brewing and filling the kitchen. Hm, it smells so good. Its almost an apple pie dessert! Cook for up to 10 minutes and eat it hot. Warming your insides on a cold winter day is the best way to start a day to stay focused and grounded. I encourage you to use different dried fruits in the kitchen, or even some nuts would be nice. Or maybe try a different grain or spice. The key is simplicity. And in not more than 10 minutes you will have a nutritious breakfast without the hassle. Be creative!
This looks delicious! What a fantastic suggestion - making extra GF grains is a perfect for leftovers. And your porridge sounds divine! I will definitely be trying this. Thanks!
ReplyDeleteEllen
www.Iamglutenfree.blogspot.com
Just discovered you. Am looking forward to your emails. Here is my thing. I am a Type 1 diabetic. I carbo count. Need carb counts. It would be great if you could include them in your recipes.
ReplyDeleteThanks,
Robin
Robin-
ReplyDeleteI will try and look into seeing if there is a way(via software or special program) that I could start adding that in. A tip would be that if the base is brown rice for example, go with those same servings that you usually follow for a serving of the brown rice (or flour). I will see what I can do. I am glad you like the blog. It is always best to eat whole grains as a diabetic because of the fiber, nutrients and less sugars affect from the carbs in the grain. I am sure you already know that though... :) Much love, Stephanie
Love your blog. I remember when I realized that it takes the same amount of labor, time and dishes to cook a whole bag of brown rice as it does to cook 2 servings. A true Eureka moment! BTW, I like sweet brown rice best for making puddings and porridges.
ReplyDeletekc- thanks for the comment. Sweet brown rice is pretty fabulous! I like your blog idea... pretty interesting how corn is in so many things now days... and even worse if you are allergic. much love xoxo
ReplyDelete