Morning Grain Recipe:
You can cook the grain the evening before – I tend to cook a big pot of grain and keep if in the fridge for a couple of morning breakfast bowls. Up to 3 days is fine.
Wash the grain well.
Use 1 cup grain to 2 – 2 1/2 cups of water. I like mine a bit softer so I add that extra 1/4-1/2 cup per cup of grain.
You can use brown rice alone or mix it with whole groats, sweet brown rice, barley (which does contain gluten). If you blend more grains it might be nice to make a bigger batch.
Add a pinch of salt (which is important to make the grain “open up”, taste better and sweeter, and make it more digestible)
Bring to a boil, then turn down the heat to a simmer and leave it alone for 45 min.
Check in on the grain but don’t stir. When done it should still be a bit wet looking.
Leave it in the pot unstirred and undisturbed. After 15 min the rest of the water is absorbed. The grain is ready- or you can keep it like that for the next morning.
Add cinnamon to help balance your bloodsugar – and it tastes good too.
Add nuts and seeds. I like sunflower, sesame, and pumpkin seeds,
maybe some pecans or walnuts or almonds.
If you like it sweeter, use agave.
It is a much lower glycemic index than sugar, honey, or maple syrup.
Brown rice syrup is however also an option.
If you like it more like a cereal as the left picture above, use rice-, almond-, or hempmilk. Soy milk is also an option.
Sit down, enjoy and chew very very well