Spiced Apple & Feijoa Brown Rice Porridge
Try this gluten free porridge, using brown rice instead of oats for a warm and comforting morning meal. We have paired apple and feijoa in this recipe with cinnamon and coconut milk for extra creaminess. Feel free to use any seasonal fruit you have on hand.
Ingredients
- For the Porridge
1 cup brown rice - 1 can Chantal Organics Coconut Milk
- Boiling water
- 3 Apples - 2 pealed, cored and cubed - 1 sliced thinly to garnish
- 8 Feijoas - 4 skin removed and cubed - 4 sliced thinly to garnish
- 8 select dates - roughly chopped
- 1 cinnamon quill
- 1 vanilla Pod
- 1 tsp honey
- For the Pecans
- 2 tbsp pecans
- 1 tsp honey
- A pinch of salt
instructions
-
Step 1.
Bring the coconut milk, cinnamon quill and vanilla pod (slit lengthway with a sharp knife and scrape the seeds in as well as the pod) to a gentle simmer in a heavy based saucepan over a medium heat.
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Step 2.
Add the brown rice, cubed feijoa and apples, chopped dates, and simmer until brown rice is completely cooked through and you have a creamy texture - roughly 20-30 minutes. Add boiling water at any point to thin out consistency.
-
Step 3.
In a fry pan over a high heat, toast the pecans in a little honey and salt until golden. Remove from heat and set aside.
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Step 4.
Once porridge is cooked, taste and add honey if necessary.
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Step 5.
Top with fresh feijoa, apple slices and honey salted pecans.
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Step 6.
Devour!
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Chantal Organics Products used
