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Monday, September 24, 2012

Comfort Rice (vegan, vegetarian, macrobiotic, gluten free, recipe)

As the weather turns fickle here in the east, (one day warm, one day cool, or one hour warm and the next cool and back again, maybe some rain tossed in) I find I am gravitating towards creamy comforting items.  This nice warm cereal is somewhat like rice pudding.  Feel free to add dried fruits for breakfast or skip the apple and use sweet corn from the cob, butternut squash and sage.   Be sure to  make a lot to have for a few days.


Comfort Rice

This is a great dish for breakfast or make it more plain to serve anytime.  I find it to be rich and comforting.

3 Cups cooked brown rice.  (on the sticky side is best)
1 onion, diced
2 Tablespoons olive oil
1/4 Cup milk (rice milk, soy milk, coconut milk, almond milk, you name it.)
2 Tablespoons flour (oat flour is nice but use any flour you like)
pinch of sea salt
1 tsp. Cinnamon
1/4 tsp. ginger
1-2 Apples, cored and cut into small chunks.

Saute the onion in the oil for a few minutes over low heat.  Meanwhile, combine the rice with the milk, flour, cinnamon, ginger and apples and mix well.  Pat this rice mixture down firmly on top of the onions  and place a lid on the pan.  Cook for 20 minutes.  The rice will brown, the onions will carmelize and the whole dish ought to set up enough that you can then flip it onto a plate and cut out wedges to serve.

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