I usually make a big ol’ batch of brown rice weekly. I typically use it for lunches and dinners, but here is a yummy (and super quick) brown rice breakfast recipe that is great for the cooler mornings of fall and winter. It’s got cinnamon, which is naturally warming and spicy, and I also add almond butter to kick up the protein content, but you can use whatever nut butter you choose. Tahini would also be lovely in this recipe!
Brown Rice Porridge
- 2 cups pre-cooked brown rice
- 1/2 cup almond milk
- 2 Medjool dates, chopped
- 1 tbsp. pure maple syrup or brown rice syrup
- 1/4 tsp. cinnamon
- 1 tbsp. almond butter (or tahini)
- Teensy pinch of sea salt
In a medium saucepan, over medium-low heat, combine almond milk, sweetener, almond butter and dates. Bring to a low boil, and then simmer on low for about 5 minutes to soften the dates.
Add the brown rice, cinnamon and sea salt and cook for about 5 minutes until your rice is soft.
A little preparation can go a long way! Having pre-cooked brown rice is so helpful; especially if you lead a busy life and/or have kids! Brown rice is so versatile, as you can see!
Need more ideas for tasty and simple recipes and advice on how to incorporate them into your life? Contact me! I always offer a complimentary 30 minute consult where we can chat about your personal health related goals!