It seems like lately, when I read up on health problems, (appendicitis, eczema) Prescription for Nutritional Health recommends eating brown rice. We love rice at our house and eat it quite frequently, but for variety’s sake, I need to use the grain more than just the typical form. Occasionally we eat it in tortillas, pasta, cookies, and bread. I am determined to learn how to make my own pasta and thanks to my mom, who told me the other day that I could use one of her grinders, I’m going to begin grinding my own brown rice flour.
About a year ago, I was introduced to rice as a breakfast cereal by by friend Leslie. We ate it for a while, but then the prego nausea didn’t like it, and I had forgotten about it till yesterday morning. I took the brown rice that was left over from dinner the night before and heated it in a pan on the stove (just like oatmeal). Here’s the recipe if you’d like to give it a try:
2 cups brown rice (cooked)
2 tbs coconut oil
1-2 tbs turbinado sugar
1/2 tsp salt
1 tsp pumpkin pie spice by spice hunter (Cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom, star anise, fennel, black pepper)
Warm it on the stove, serve with milk (or almond milk for us), and your favorite nuts or fruit on top. Its delicious!
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