Brown Rice Breakfast Cereal
Adapted from The Whole Grains Council, www.wholegrainscouncil.org
Whole grains have been a traditional breakfast food for centuries. Although most recipes use oats or wheat, this gives brown rice its chance in the breakfast spotlight.
|1 cup uncooked long grain brown rice|
|1/4 Tbsp. butter, trans-fat free margarine, or ghee (a clarified butter without any solid milk particles or water)|
|1 tsp. salt|
|1/2 cup raisins or dried cranberries|
|1 tsp. ground cinnamon|
|2 1/4 cups water (for a more moist rice, add ¼ cup extra water)|
|Milk or cream|
|NOW Real Food® Maple Syrup*|
|NOW Real Food® Walnuts*|
|NOW Real Food® Raw Pecans*|
- Combine rice, salt, butter or margarine, raisins or cranberries, and cinnamon with water in 2-3 quart saucepan.
- Bring to a boil, stirring.
- Reduce heat, cover, and simmer 40 to 50 minutes, or until rice is tender and liquid is absorbed.
- Fluff with fork.
- Serve with milk or cream, honey, maple syrup, or brown sugar, fresh fruit or nuts, if desired.
3 g Total Fat
5 mg Cholesterol
119 mg Sodium
34 g Carbohydrates
2 g Fiber
3 g Protein
*NOW items available at your local health food store
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