Friday, May 11, 2012

Breakfast Porridge

This is a great way to use leftover cooked grain from dinner the night before and can be done with any grain such as brown rice, quinoa, kasha. I used bulghur wheat left over from my taboulli.

2 cups bulghur wheat, cooked (or other whole grain)
1 cup almond milk (soy would also be fine, and high protein)
1 tbsp agave syrup (you can use honey, which isn't vegan, if you choose, or maple syrup-- agave has the lowest glycemic index)
Pinch of cinammon, nutmeg, and cardamom (all have anti-inflammatory agents)
1/4 cup dried fruit (I used raisins and dried cranberries)

Combine in a saucepan and simmer on medium heat until it thickens into a soupy paste similar to oatmeal. Delicious warm or cold.

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