½ cup each raspberries, blackberries and blueberries
2 tablespoons water
¼ cup pomegranate juice
¼ teaspoon ground cinnamon
6 drops liquid stevia
½ teaspoon almond extract
a pinch of sea salt
2 tablespoons chopped walnuts[br]
Instructions
Place all the ingredients for the porridge into a 2-quart sauce pot, stir well and cover.
Place the covered pot into the refrigerator overnight for use in the morning.
Remove the pot from the refrigerator and bring the mixture to a boil over medium high heat. Lower the heat to medium, cover and simmer for 20 minutes or until most of the liquid is absorbed and the rice is tender.
While the porridge is cooking combine all the compote ingredients except for the walnuts in a small sauce pot and cook over medium heat for 5 minutes.
Serve the porridge topped with berries and chopped walnuts.
Notes
Standing time is over night.
Recipe by Recipes for Repair at https://recipesforrepair.com/make-ahead-brown-rice-porridge-with-mixed-berry-compote/