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Thursday, December 13, 2012

Breakfast Brown Rice Porridge with kale and beet stems

Yesterday morning I invented an easy, hot and healthy, single serving, brown rice porridge. A warm and cozy bowl-of-breakfast for a cold and rainy winter morning.

The trick is to keep a batch of cooked brown rice in the fridge at all times so you can whip up a bowl of porridge and add whatever veggies (and/or meats) you have around at a moment's notice.

Vegan Brown Rice Porridge with Kale and Beet Stems:

1 cup of already cooked brown rice
1 cup water (you may need to add more as it evaporates)
1 large, beet stem sliced crosswise like celery
1/2 kale leaf - remove stem, chop leaf into small pieces
12 small pieces of dried wakame seaweed
sea salt to taste

  • Add the rice and water to a small pot and bring to a boil
  • Reduce heat to medium and allow to bubble at a hard simmer for 3 minutes
  • Add the dried wakame seaweed and simmer for 4 more minutes
  • Add the sliced beet stems and chopped kale, allowing them to cook for the final 3 minutes
  • Season the porridge with salt to taste
There are two ways to make the brown rice. One is using a pressure cooker, or on the stove top in a pot. I made my latest batch on the stove top using this recipe I found online. Either way I double the water content if the rice it to be used for porridge just because it reduces the porridge cooking time. If you use rice cooked to a normal texture and consistency you may need to add more water and increase your porridge cooking time by an additional 5-10 minutes.

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