Leftover rice: Great for lunch, dinner... and breakfast. Yes, IIN alum chef Andrea Beaman, the official cheerleader of whole grains, recommends eating leftover rice as part of a healthy breakfast. I am certain she was whispering in my ear with her awesome heavy NYC accent when I thought of this recipe for carrot cake breakfast cereal.
Gluten-Free Carrot Cake Breakfast Cereal
Source: www.oliviacleansgreen.com
Course: Breakfast
Cuisine: Vegetarian
Serves: 4
Ingredients
- 1 1⁄2 cup cooked, leftover brown rice
- 1⁄2-3⁄4 cup coconut milk (I like unsweetened vanilla coconut.)
- 1 large carrot (shredded)
- 1 small handful raisins (about 1/4 cup)
- 1 small handful unsweetened shredded coconut (about 1/4 cup)
- 1 tsp vanilla extract
- 3 supershakes of cinnamon (about 1 tsp)
- 1⁄2 tsp almond extract
- nutmeg weeshake of
- pinch sea salt
- brown sugar or maple syrup fairy-dusting
- 12 walnuts
- 4 tsp coconut oil
- 1 banana sliced
Directions
- Put 1/2 cup coconut milk and the next 9 ingredients (up to salt) in a medium saucepan.
- Heat for about 7-10 minutes on low heat, until warm and the flavors combine. Stir often. Add more milk as necessary.
- Divide into bowls and cover with toppings. Toppings (per bowl): 1 tsp coconut oil and a few crushed walnuts. Delicious with optional fairy-dusting of brown sugar or maple syrup. If you're adverse to sugar, I bet a few slices of banana would be yummy too.
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Serves two hungry people who are serious about breakfast. Can also serve up to four people who prefer a light breakfast and are somehow not concerned that lunch is 4 hours away. (You folks are as mysterious as unicorns to me, but it's all love.) This could also be served cold as a rice pudding dessert.
