Ashley, I don’t envy you. Seriously, I had a week of great recipes planned until I realized that my oats were all cross contaminated. Since I didn’t want to write recipes that involve my readers going out and buying expensive, weird things, I had to chuck them all. Celiac’s disease, you have an enemy!
The good news is, I’m resourceful and have a crap ton of rice. The bad news is that I don’t feel like eating it right now. Not for dinner anyway. I’m bored, I’m sick of rice, and I don’t want to eat it anymore!
I lied, I love rice. I love it so much, I’m having it for breakfast.
1/2 cup instant brown rice
1/2 cup water
1/2 cup cup unsweetened almond milk
1/2 to 1 tsp cinnamon
1/2 tsp ginger
1 banana, cut into bite sized chunks
1/4 cup almonds (I like to crush them with a hammer before I add them, that’s not necessary though, or wise if you suffer from an anger problem)
2 tsp maple syrup
Throw all of the ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for ten minutes, or until rice is tender. Then eat it. Easy. I like to give it an extra splash of almond milk before I dig in. Yum yum!
Sometimes I add a few raisins or chop some dates to throw in. I didn’t this time, though, because Mike hates them. It’s still tasty without and the banana makes everything super duper sweet. If you need more maple syrup, feel free to add it, it’s not a huge deal. In fact, you can increase the maple syrup to two tablespoons instead of teaspoons and the stats will remain the same.
It’s comforting in place of oatmeal, less boring than yet ANOTHER bowl of corn chex, and a whole lot cheaper than buying your own special oats. Make some for breakfast tomorrow and you, your partner, and whatever adorable children you have on hand, will be happy you did.
And if you want to have a grapefruit with it, or maybe a clementine, I think that would be ok, too. 🙂
Cook time: 10-15 minutes
Points Plus: 6
Eat breakfast! It’s important!