Brown Rice with Apricots and Pomegranates
with a dollop of Raspberry Cream
Serves 4
This delightful breakfast is perfect when you cook too much rice for dinner. In fact it is so delicious it’s worth cooking extra rice, just so you can enjoy this recipe the next morning. You can exchange the fruits, nuts and seeds for whatever you have available. Remember to soak the nuts, seeds and apricots the night before – do this when you realize you have excess rice left after dinner!
I made this one warm spring morning, and we ate it with sunshine streaming onto our breakfast table. The cheerful explosions of blood red pomegranate seeds and orange apricots, combined with the enlivening lift of orange and lemon zest made it a very merry breakfast indeed!
Brown Rice with Apricots and Pomegranates
½ cup cooked brown rice per person
3 T nuts and seeds per person (we had pumpkin seeds, almonds and cashews)
4 dried apricots per person
Rind of half a small orange
Rind or half a small lemon
1 pomegranate
1) Soak nuts and seeds in plenty of water overnight. Drain and rinse.
2) Soak apricots with just enough water to cover overnight. Drain in the morning, but retain soaking juice.
3) Remove the seeds from the pomegranate, discarding all the bitter white pith.
4) Mix all ingredients in a bowl, with half the apricot soaking juice.
5) serve in individual bowls like muesli, with yoghurt or a dollop of raspberry cream.
Raspberry Cream
This dairy free cream would also be delicious served with fresh fruit salad or fresh berries. You can choose to add a fresh free range egg to your blend too. It balances the meal by adding a little protein and adds a fluffy creaminess to this naturally sweet topping.
½ cup frozen or fresh raspberries
1 large ripe banana
½ large ripe Avocado
Pinch salt
Half the apricot soaking juice
1) Blend all ingredients until smooth.
2) Pour onto your brown rice and enjoy.