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  • Make ahead brown rice porridge with mixed berry compote

Make Ahead Brown Rice Porridge with Mixed Berry Compote

Posted on February 12, 2014 at 7:47 pm by Laura Piazza / Breakfast, Dairy Free, Egg Free, Gluten Free, Kid Friendly, Low Sugar, Online Exclusive, Phase 1, Recipes, Vegan, Vegetarian / 0
ONLINE EXCLUSIVE: Save some time by preparing this recipe for Brown Rice Porridge with Mixed Berry Compote the night before. All that’s left to do in the morning is cook and eat.

My mom told me that this recipe was trickier than most to develop. She tested and retested but kept finding that the rice was more like rice than porridge.

Soak the Cooked Rice Overnight

The key to this recipe, she discovered, was to soak the cooked rice over night as instructed. This softens up the rice to the point where it becomes the consistency of traditional porridge.

You can either make the compote the night before and reheat it while the porridge is cooking in the morning or make at the same time as the porridge. We suggest that you make extra of the compote because it makes a nice dessert that you can enjoy later in the week.

Make Ahead Brown Rice Porridge with Mixed Berry Compote
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: Gail Piazza
Recipe type: Phase 1 • Breakfast
Serves: 4
Ingredients
  • 1½ cups cooked short grain brown rice
  • 3 cups coconut or almond milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • 4-8 drops liquid stevia

  • Mixed Berry Compote
  • 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
Instructions
  1. Place all the ingredients for the porridge into a 2-quart sauce pot, stir well and cover.
  2. Place the covered pot into the refrigerator overnight for use in the morning.
  3. 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.
  4. 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.
  5. Serve the porridge topped with berries and chopped walnuts.
Notes
Standing time is over night.
3.2.2265

 

Tags: brown rice porridge, Mixed Berries

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Recipes for Repair: A 10 Week Program for Chronic Inflammation and Food Sensitivities book cover

306 pages • 182 recipes • only $24.95!

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