Recipe: sweet-savory oats and brown rice porridge

While you’re enjoying this satisfying breakfast, please see page 1 for a new study that found those who got more whole grains had better lipids, lower blood sugar, and less inflammation.

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2

2/3 c cooked steel cut or whole oat groats
2/3 c cooked sweet or jasmine brown rice
1/3 c raw unsalted organic cashews
11/2 tsp whole cumin seed
2 tsp almond butter or ghee
1-11/2 tsp of maple syrup or molasses
2 tbsp organic raisins 
Pinch of ground cinnamon
Pinch of salt

Directions: Toast the cashews in a skillet until slightly browned, remove from heat, and coarsely chop. Toast the cumin seeds in the same skillet until just fragrant, remove, and crush with a mortar and pestle or grind in a spice mill. In a saucepan, warm the oats and rice together using a tablespoon or two of water to avoid sticking. Add the nuts, seeds, ghee or almond butter, sweetener, raisins, and spices. Serve hot.

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