Tuesday, April 21, 2015
Strawberry Rice - gluten free, vegan, vegetarian, macrobiotic, breakfast recipe
It's spring - strawberry season - and when I went to pick up a few items this weekend, the strawberries were on sale. They looked dark and inviting, so I took a chance, and bought some. While not the same as the days when I went to the Santa Monica farmer's market and had tastes from every vendor, before deciding on which perfect berries to buy - these have good strawberry flavor and are slightly sweet.
Yesterday I made a couple of cups of brown rice to last for a few days worth of meals. (faster than take-out - sign up for a session if you want the tricks to homemade food that is a snap to prepare. www.everydaymacro.com)
This morning I took a large cup of that cooked rice and put it in a pot with a cup of water, and 3 large strawberries cut up. I simmered it without a lid for about 10 minutes, until it was a thick, creamy, hot cereal that smelled divine. Because it is also allergy season, I added 1/2 tsp. cinnamon and some raw honey after I took it off the heat (instant relief for my runny nose). I used one more strawberry as garnish.
All I can say is "wow." It was so good, I almost want to repeat it for dessert. Add a touch of vanilla and you have a rice pudding that would be good hot or cold, but I think I'll reserve mine for breakfast right now.
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