Brown Rice Porridge With Pecans & Strawberry Rhubarb Puree
- PORRIDGE
- 1/3 cup pecans, chopped
- 4 cups unsweetened almond milk
- 4 cups water
- 1 cup short-grain brown rice
- 2 tablespoons coconut sugar
- Pinch kosher salt
- 1/2 vanilla bean, split lengthwise (** or 1 tsp vanilla extract)
- 1/4 teaspoon cinnamon
- 1/4 cup strawberry-rhubarb puree
- Strawberry Rhubarb Puree
- 1 pound rhubarb, fresh, chopped
- 1 1/2 pounds fresh strawberries, chopped
- 1/4 cup coconut sugar
- FOR THE BROWN RICE PORRIDGE
- In a cast-iron skillet, on medium-low, heat the coconut oil.rnAdd pecans and toast them until golden brown (~ 5-6 minutes). Let cool, then coarsely chop.
- Combine almond milk, rice, sugar, salt, and 4 cups water in a large saucepan; scrape in vanilla seeds and add pod.
- Bring to a boil, reduce heat, and simmer, stirring occasionally, until rice is very tender and mixture resembles loose rice pudding or oatmeal, 60-70 minutes.
- Remove vanilla pod.
- Serve porridge topped with strawberry rhubarb puree (or jam) and toasted pecans.
- STRAWBERRY-RHUBARB PUREE
- Add strawberries & rhubarb to a large pot (** Note: you'll want plenty of room .. as this can bubble up quite a bit)rnSprinkle coconut sugar over the fruit & stir until fruit is coated
- Cook over medium heat until the mixture just beings to bubble, stirring every now & then to ensure the fruit cooks evenly.
- Turn the heat to low & let the mixture simmer for about 30 minutes or until the fruit start to mash easily with slight pressure from the spoon. (Stirring periodically as the fruit simmers)
- Once the fruit is soft, mash it for a chunky texture or use an immersion blender to achieve a smooth puree
pecans, unsweetened almond milk, water, shortgrain brown rice, coconut sugar, kosher salt, vanilla bean, cinnamon, strawberryrhubarb puree, strawberry rhubarb puree, rhubarb, fresh strawberries, coconut sugar
Taken from food52.com/recipes/28864-brown-rice-porridge-with-pecans-strawberry-rhubarb-puree (may not work)