If someone had used the phrase “breakfast bowl” when I was growing up, it would have been a reference to the bowl we poured some sugary, kid-oriented, cold cereal into and added milk to for breakfast. If you got to the cereal box first, you were the lucky individual who got to sift through said box for the buried treasure within. Times have definitely changed!
Today’s breakfast bowls are healthy starts to the day, full of nutrient rich whole grains, vegetables, fruits & lean protein. I tend to do lighter breakfasts, so I am easing myself into this new take on breakfast. My first foray into it is with a brown rice breakfast bowl. Rice is the staple grain for half the world, but it is rarely considered a breakfast food in the western hemisphere. It is most common on Asian and African breakfast tables.
Rice is low fat, cholesterol free, and gluten free but complex carbohydrate rich. This high-energy boost not only helps to recharge brain function and keeps you going longer, but it feeds probiotic microorganisms, helping to maintain a healthy gut. Rice is also a rich source of B vitamins and trace minerals. I plan to power through this winter with a great grain breakfast!
Cherry Breakfast Rice Bowl
Cherry Breakfast Rice Bowls (adapted from cleaneatingmag.com) Serves: 4, Time required: 35 minutes
Ingredients:
- 1 cup uncooked brown rice
- 1 tablespoon vegetable oil
- 2 teaspoon ground cinnamon
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon sea salt
- 1/4 cup milk
- 5 teaspoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 cup sweet cherries, halved (thawed if using frozen cherries)
Instructions:
Cook the rice according to the package directions.
Cook the brown rice according to the package directions.
When the rice is cooked, add the oil, cinnamon, orange zest, and salt to it and mix well. Set the rice aside.
Add the oil, zest, cinnamon & salt to the cooked rice.
In a small saucepan, bring the milk and maple syrup to a boil over medium heat. Remove it from the heat and stir in the vanilla.
Heat the milk and maple syrup.
Incorporate the sweetened milk mixture to the rice mixture and combine them well.
Add the sweetened milk mixture to the brown rice.
The rice can be served immediately with 1/4 cup of the halved cherries or refrigerated until needed.
Other fruits would work well, too,
Reheat the refrigerated rice in the microwave for 1 1/2 minutes at half power and serve with 1/4 cup of halved cherries.
This is a great start to the day!
I’m liking this brown rice for breakfast idea! ~Linda
Cherry Breakfast Rice Bowls (adapted from cleaneatingmag.com) Serves: 4, Time required: 35 minutes
Ingredients:
- 1 cup uncooked brown rice
- 1 tablespoon vegetable oil
- 2 teaspoon ground cinnamon
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon sea salt
- 1/4 cup milk
- 5 teaspoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 cup sweet cherries, halved (thawed if using frozen cherries)
Instructions:
Cook the rice according to the package directions. When it is cooked, add the oil, cinnamon, orange zest, and salt to it and mix well. Set the rice aside.
In a small saucepan, bring the milk and maple syrup to a boil over medium heat. Remove it from the heat and stir in the vanilla. Incorporate the sweetened milk mixture to the rice mixture and combine them well. The rice can be served immediately with 1/4 cup of the halved cherries or refrigerated until needed. Reheat the refrigerated rice in the microwave for 1 1/2 minutes at half power and serve with 1/4 cup of halved cherries.