Sunday, January 10, 2016

80--- Wild Rice Breakfast Porridge

My January goal is to experiment with as many whole grains as possible.  Why?  Well, they are a great source of fiber, B vitamins, and minerals.  Also, I have been accumulating fun ones for quite some time and my cupboard is OVERFLOWING!  

I am breastfeeding my wee one and craving carbohydrates like crazy.  Whole grains are a great choice to settle those cravings because they will help keep me fuller longer than less fibrous options.

My dear friend Kara is a Minnesotan.  She turned me onto this breakfast idea- its a good one doncha know!

Wild Rice Breakfast Porridge
Serves 4

2 cups cooked brown rice/wild rice mixture (you may use entirely wild rice if you would like)
3 Tbsp chopped pecans
3 Tbsp slivered almonds
1/4 cup dried blueberries
3 Tbsp pure maple syrup
1 cup vanilla almond milk, divided
1/2 cup fresh blueberries

Combine rice, pecans, almonds, dried blueberries, maple syrup, and 1/2 cup almond milk in a large pot.  Heat over medium-high heat until milk is absorbed and mixture is hot.  

Serve in four bowls, pouring remaining almond milk over the top and sprinkling with blueberries prior to serving.

Nutrition info per 1 serving: 384 calories, 16 g fat, 10 g protein, 52 g carbohydrates, 6 g fiber, 46 mg sodium

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