nutritional information

Per 3/4-cup serving:

  • Calories: 209
  • Protein: 3 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 48 g
  • Cholesterol: 0 mg
  • Sodium: 28 mg
  • Fiber: 3 g
  • Sugar: 21 g
Vegan Gluten-Free

Brown Rice Porridge with Fruit and Almonds

Serves 6

30 minutes or fewer

Brown rice and almond milk stand in for oats and milk in this English-inspired porridge. Try it warm or cold with whatever fruits and nuts you have on hand.
  • 3 cups cooked brown rice (1 cup uncooked)
  • 1 cup almond milk
  • 2 Tbs. pure maple syrup, plus more for drizzling
  • 1 medium apple, cut into 1-inch dice
  • ½ cup dried cranberries

1. Combine brown rice and almond milk in large saucepan, and bring to 
a simmer over medium heat. Simmer 4 to 6 minutes, or until mixture is thick and creamy.

2. Stir in maple syrup, then apple. Cover, and let stand 5 minutes.

3. Serve sprinkled with dried cranberries and drizzled with maple syrup.

September 2011 p.54

you might also like

comments

Made this today for breakfast. Good. I made a single serving with brown rice made last night and refridgerated. Made because the rice gets dry in the fridge, or maybe because it was a single serving size, I neede much more milk than called for. I didn't measure because I was constantly adding it, but I'd suggest if you're not using fresh rice, you probably will need more milk. I used pear and added goji berries and pecans and a touch of cinnamon.

Aaron - 2013-05-23 11:18:37

Delicious meal. I sprinkled cinnamon, nutmeg and ginger on top for added flavour. Divine :)

Lori - 2013-01-29 05:09:48