This is the kind of breakfast that will carry you through lunch without craving a snack in between. Many parents discover their children are more alert and attentive in school because the complex carbohydrates digest more slowly and do not leave us with low-blood sugar by mid-morning that simple carbohydrates will do (sugar, refined flours of breakfast cereals). And because leftover brown rice or precooked whole oats are used, it’s as easy and quick to make as oatmeal. Porridge can be as simple as leftover brown rice, or in any combination with the grains below.
- ½ cup leftover brown rice or precooked whole oats
- ½ cup barley, wheat, spelt, oat or rye flakes (one or 2 in combination with the brown rice)
- Approximately 2 cups water (or 1 cup water, 1 cup rice milk)
- 1 T Rice syrup or pure maple syrup (only if sweetness is an issue)
- Optional: raisins, chopped dried apricots, or a pinch of cinnamon for variety of flavor and sweetness
- Put the grain(s) in a pot, add water and bring to a boil.
- Lower to simmer, add rice syrup, cover and cook until the cereal is creamy.
- Add more liquid if too thick.
- If using raisins or apricots add with the grains in the beginning to cook in well.
Also delicious if served with a side of cooked greens, such as kale.