I use Lundberg rice - have visited their local (Sutter County, CA) facility and toured the fields. The company is family owned and 4 generations are involved. They are sustainable farmers, and are moving more and more of their fields to organic (this takes 3-5 years per field). Look for Lundberg in the natural foods aisle of your grocery store (and sometimes in bulk bins). I bought a 25 lb. bag of Lundberg Brown Rice from Costco recently.
The night before:
Soak 1 cup of brown rice overnight in 7/8 cup of water
In the morning, place in a blender and grind until it is batter consistency.
Then mix in:
1 egg
1 t. Baking Powder
1/4 t. salt.
Put the batter in an 8-inch well-oiled skillet, COVERED, and bake for 30 minutes. You can go out and feed the horses, and when you get back, breakfast is ready.
That is the basic recipe. But I always like to have fun with my recipes. So this morning, I swirled in cinnamon and raisons before I baked it, and afterwards, drizzled on Geauga County Maple Syrup.
You could swirl in jelly or preserves - or add an in-season fruit. I may try swirling in applesauce next time I make it.
There is no sugar in this recipe, so if you want it is sweet, you have to add something to it. It's very versatile!
Logan likes his with a poached egg.
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