BROWN RICE BREAKFAST PORRIDGE

recipe


Ingredients

1 cup cooked brown rice

1 cup 2% low-fat milk

2 tablespoons dried blueberries

1 dash cinnamon

1 tablespoon honey

1 egg Grade A Large

1/4 teaspoon vanilla extract

1 tablespoon butter

Combine the cooked brown rice, milk, cinnamon, blueberries and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.

Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons.

Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

If you'd like add fresh fruit (banana's or fresh berries are great) and nuts ( pecans and walnuts are a nice addition)

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