After my post about brown and white rice, and stating that I most often choose brown rice, I thought I’d share one of my favorite brown rice recipes with you. Between work, school, working out, blogging, boyfriend time, friend time, family time, household chores, and overall “life”, there are days when I wonder how I’m going to find time to prepare a healthy meal. Because of this, I’ve come to be a fan of cooking once, eating twice (or three or four times!) – meaning that when you do cook, prepare enough extra so that you can get more than one meal out of it. Trust me, it’s a huge time saver! That being said, sometimes I make a big batch of brown rice at the beginning of the week that I can use all week long. Toss it with some roasted veggies and seasonings to make a lunch bowl, serve it as a side dish with dinner, or use it to make this quick & healthy breakfast porridge!
Brown Rice Breakfast Porridge (1 serving)
- 1/2 c. cooked brown rice
- 1/4 c. almond milk (or whatever milk you prefer)
- 1 tbsp. dried cranberries or raisins
- 1 tsp. maple syrup
- 1/2 tsp. cinnamon
- Chopped nuts
Combine first 5 ingredients in a saucepan over medium heat until heated through. Mix in nuts and serve!
Perfect for chilly fall mornings. Hope y’all enjoy!