For last night’s dinner (Day 3 of “How to Eat Healthy on $5.00 a Day”), I made Cuban Black Beans with brown rice and purposefully made extra rice so Bill and I could enjoy it for breakfast. I love this recipe that I found at Tasteforlife.com and use it as a way to ease back into eating after my annual winter detox regimen.
Normally, I’d make this with the almond milk but since our rice was already cooked, I just reheated it in a pan with some raw milk and added the spices and apples. We skipped the walnuts and flaxseed due to cost, since this is our breakfast for Day 4 of our eating cheap and healthy challenge.
Nutty Rice Porridge
Adapted from Brenda Watson’s recipe on Tasteforlife.com
(Serves 2)
1 cup long-grain brown rice
2 cups almond milk
1/2 tsp ground nutmeg
4 T ground flaxseed
1/2 cup chopped walnuts
1 Fuji apple, chopped (Fuji apples are best for their texture and sweet taste, but you can choose another type of apple)
Place rice, milk, and nutmeg in medium saucepan.
Bring to boil, stirring frequently.
Cover pan and reduce heat to low.
Simmer for approximately 45 minutes.
Top with chopped nuts, ground flaxseed, and apple.
To make this recipe with pre-cooked rice, use 2 cups of cooked brown rice and one cup of almond milk. Place rice and milk in saucepan and heat thoroughly. Top with the rest of the ingredients.
