Leftover rice: Great for lunch, dinner... and breakfast. Yes, IIN alum chef Andrea Beaman, the official cheerleader of whole grains, recommends eating leftover rice as part of a healthy breakfast. I am certain she was whispering in my ear with her awesome heavy NYC accent when I thought of this recipe for carrot cake breakfast cereal.
- 1 1/2 cup cooked, leftover brown rice
- 1/2 to 3/4 cup coconut milk (I like unsweetened vanilla coconut.)
- 1 large carrot (shredded)
- 1 small handful of raisins (about 1/4 cup)
- 1 small handful of dried shredded coconut (about 1/4 cup)
- 1 tsp vanilla extract
- 3 supershakes of cinnamon (about 1 tsp)
- 1/2 tsp almond extract
- weeshake of nutmeg
- pinch of sea salt
- Toppings (per bowl): 1 tsp coconut oil and a few crushed walnuts. Delicious with optional fairy-dusting of brown sugar or maple syrup. If you're adverse to sugar, I bet a few slices of banana would be yummy too.
Here's what you do:
- Put 1/2 cup coconut milk and all the other ingredients (except the toppings) in a medium saucepan.
- Heat for about 7-10 minutes on low heat, until warm and the flavors combine. Stir often. Add more milk as necessary.
- Divide into bowls and cover with toppings.
Let me know what you think of this if you try it.
Also, I've just realized I'm on a mission to turn my favorite sometime foods into healthy whole grain breakfast cereals. Check out Quinoa Parading as Blueberry Pancakes.
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