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15 • minutes
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1 • person
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Spiced Apple & Feijoa Brown Rice Porridge

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  • For the Porridge
  • tick1 cup brown rice - washed (we love SunRice)
  • tick1 can Chantal Organics Coconut Milk
  • tickBoiling water
  • tick3 Apples - 2 pealed, cored and cubed - 1 sliced thinly to garnish (we love Jazz apples)
  • tick8 Feijoas - 4 skin removed and cubed - 4 sliced thinly to garnish
  • tick8 select dates - roughly chopped (we love Alison’s Pantry)
  • tick1 cinnamon quill
  • tick1 vanilla Pod
  • tick1 tsp honey
  • For the Pecans
  • tickPecans (we love Alison’s Pantry)
  • tick1 tsp honey
  • tickA pinch of Chantal Organics Sea Salt Fine
  • tickWe used a Le Creuset deep casserole dis


  • 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.

  • 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.

  • Step 6.


Chantal Organics Products used

Coconut Milk
Sea Salt Fine

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