Thursday , 20 February 2020
Home » Stop Diseases » Foodist Approved: Black Rice Porridge with Sautéed Apples Recipe
Foodist Approved: Black Rice Porridge with Sautéed Apples Recipe

Foodist Approved: Black Rice Porridge with Sautéed Apples Recipe

black rice breakfast bowl

black rice breakfast bowl

Porridge made from black rice, also called “forbidden rice,” is a creative and delicious alternative to oatmeal.

This recipe was inspired by a memorable brunch I had a couple months ago at a tiny neighborhood restaurant, The Sudra, in SE Portland. The Sudra is beloved for its vegan, deeply spiced Indian cuisine.

Black rice has a rich, nutty flavor, chewy texture, and powerful color, while sautéed apples spiked with cinnamon and cardamom take on a beautiful crimson hue, making this bowl impressive enough to serve for weekend brunch.

You can use any type of milk, but for a creamy treat I recommend making it with rich coconut milk. Unsweetened canned coconut milk is available at most grocery stores.

To be able to prepare this breakfast in less than 15 minutes, cook the rice the night before while you’re cleaning up from dinner.

Yield: serves 4

Ingredients
  • 1 cup black rice, rinsed and drained
  • 1 tablespoon coconut oil
  • 2 Granny Smith (green) apples, peeled, cored, thinly sliced
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom, optional
  • pinch fine sea salt
  • 1 1/2 cups milk of choice (coconut milk recommended)
  • 2 tablespoons honey
  • Optional toppings: toasted nuts, toasted coconut flakes, chopped dates
Preparation

In a medium pot over high heat, bring 2 cups of water to a boil. Add the rice, cover, reduce the heat to low, and simmer for 20 to 25 minutes or until the rice is cooked through but still chewy. Drain the rice. If you cooked the rice in advance, allow it to cool then store in the fridge until ready to use.
Heat the oil in a large saucepan over medium heat. Add the apples and cook until they begin to soften, stirring frequently, about 5 minutes. Add the cinnamon, cardamom, if using, and salt and cook for an additional minute being careful not to allow the cinnamon to burn.

Add the milk, honey, and cooked rice, and heat just until warm. Divide the Black Rice Porridge amongst 4 bowls. Top each bowl with a handful of chopped nuts, coconut flakes and/or dates and a drizzle of honey, if desired, and serve.

To toast coconut: Preheat the oven to 350°F and spread the coconut out on a baking sheet. Bake for 4 to 5 minutes, or until golden, stirring halfway through (keep a close eye on it to prevent burning).

Elyse Kopecky is a whole foods chef currently co-authoring a cookbook for runners, Run Fast Eat Slow, with Olympic marathoner and longtime friend, Shalane Flanagan. After 10 years working for Nike and EA Sports, Elyse decided to pursue her passion for talking and writing about food. She went to NYC to study culinary nutrition at the Natural Gourmet Institute and has taken cooking classes throughout Europe, Africa and Asia. Sign-up for sneak peeks of Shalane and Elyse’s book at runfasteatslow.com or follow along @ElyseKopecky.

Click Here For Original Source Of The Article

Check Also

It’s Celiac Awareness Day 2019. Are you aware that…?

Hey everyone. I’m a bad celiac. I just found out that today is Celiac Awareness Day 2019. Where DOES the time go? It seems like it was just a year ago it was Celiac Awareness Day 2018. So what am I aware of today? Let me count the ways. Are you aware that Celiac Awareness […]

The post It’s Celiac Awareness Day 2019. Are you aware that…? appeared first on Gluten Dude.

Celiac Rant: Growing Up with Celiac Disease…and Hating It

I have a laundry list of celiac rants that people have sent me to post still. But I got the below email this morning and it struck a chord with me. It always pains me a bit extra when I hear from young people. And makes me realize how lucky I’ve had it. I got […]

The post Celiac Rant: Growing Up with Celiac Disease…and Hating It appeared first on Gluten Dude.

Last Call for Suggested Mobile App Features

Hey everyone…it’s Scott. Who???? Sorry…that’s my stage name. It’s Gluten Dude. As many of you know, I am building a mobile app for the gluten-free/celiac community. And for those that don’t know, I am building a mobile app for the gluten-free/celiac community. I’ve come across a few things along my journey: I was going to […]

The post Last Call for Suggested Mobile App Features appeared first on Gluten Dude.

Pizza, GF Influencers & the Celiac Community

Two quick notes regarding the title of this post: 1) It took me way to long to come up with it…and I still think it stinks. 2) The word “influencers” makes my skin crawl. Can we proceed now? Great. Today we are talking about the danger of some gluten-free influencers out there (I’ll focus on […]

The post Pizza, GF Influencers & the Celiac Community appeared first on Gluten Dude.

What Recourse Do We Have When a Restaurant Lies to Us?

Maybe it’s just me…or perhaps it’s today’s political culture…but I just don’t find it difficult to tell the truth. More than that, I find it almost impossible to lie. Here’s an example: Dude, how old are you? I’m 43. Really? I’m 53. See? That first answer felt awful. Dude, are you happily married? Indeed! Dude, […]

The post What Recourse Do We Have When a Restaurant Lies to Us? appeared first on Gluten Dude.

Leave a Reply

css.php