Brown Rice Winter Porridge & Toasted Hazelnuts

• 1/2 cup brown rice
• 2 cups non-dairy milk, almond or cashew
• 1/4 cup hazelnuts, chopped an toasted
• 2 teaspoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• 2 dried dates
• 1 blood orange

1. Preheat oven to 400u0b0.
2. For this recipe, we start by souring the almond milk with apple cider vinegar. In a medium-size mixing bowl, whisk the two together until bubbles form around the rim of the liquid. Let sit for 10-15 minutes, or until slightly coagulated. Mix brown rice, soured milk, vanilla, and maple syrup together in a medium sauce pan and bring to boil. Reduce to simmer and cook covered for 50-60 minutes, or until brown rice is soft and fluffy. While waiting for the rice, roast 1/4 cup of blanched hazelnuts for 8-10 minutes, or until they release a nutty aroma when you open the oven. Coarsely chop hazelnuts and set aside.
3. Once the rice has finished, top with chopped hazelnuts, sliced blood oranges, dried dates, and maple syrup.
4. You can use other grains in this recipe, like millet, oat, barley, or white rice. I chose brown rice because I enjoy the nutty flavor of the grain and I anticipated that it would pair well with roasted hazelnuts. I also want to try this recipe with rye or triticale, which is seasonally available in the northeast through the fall and winter, because I think it would add more earth to this recipe.

brown rice, nondairy milk, hazelnuts, apple cider vinegar, maple syrup, vanilla, dates, orange

Taken from food52.com/recipes/34153-brown-rice-winter-porridge-toasted-hazelnuts (may not work)