Spiced Apple & Feijoa Brown Rice Porridge
Need to switch up your breakfast? Try using brown rice instead of oats for a gluten free alternative full of nutrients. We have paired apple and feijoa in this recipe with cinnamon and coconut milk for extra creaminess.
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.
-
Step 4.
Once porridge is cooked, taste and add honey if necessary.
-
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
