Friday, August 20, 2010

Brown rice porridge with passionfruit, olive oil and agave

I recently found that I need to be on a gluten free diet, so breakfasts have changed and this creation is not only nourishing it is really delicious and will keep you going through to lunch time.

You can be creative as you like and put dates and figs in this porridge, just soak them in water the evening before to soften them.

1 cup cooked brown rice (cook up 3 cups in advance and store in a glass pyrex container so you have it ready to go)
2 tablespoons raw walnuts, chopped
1 tablespoon agave
1/2 cup bonsoy milk (or whatever milk suits you)
1 passionfruit seeds
1 tablespoon extra virgin olive oil

Put all the above ingredients into a small saucepan and stir through until warm and serve

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