This morning, I made my weekly pot of brown rice porridge - it's like oatmeal, only Lynnae-friendly (see note at the end on oats and gluten free!).
Ever interested in spicing things up, I came up with a new creation. I started by adding cinnamon and coconut to the cereal before boiling, and then added chopped dried apricots near the end. The result was a smooth, creamy, dessert-like porridge that reminded me of my mom's peaches and cream cheese cake (amazing!). I loved it so much, I had to share the recipe. No photo, unfortunately, but trust me, it's pretty! :)
Cinnamon Apricot Porridge
Makes 4 servings
1 c. Bob's Red Mill Organic Brown Rice Farina
4 c. water
1 Tbsp butter or margarine (I use Earth Balance)
1-2 sticks cinnamon
1/4 c. coconut
1/2 c. diced apricot
Combine the brown rice farina, water, butter, cinnamon and coconut in a medium saucepan. Bring to boil over high heat and simmer for 10 minutes, or until the consistency is smooth and oatmeal-like, stirring occasionally to prevent burning. About 5-7 minutes into simmering, add the apricots.
Serve on its own, with milk, and/or maple syrup, to taste. Enjoy!
*Note on oatmeal: There's a lot of debate about oats and whether or not they're suitable for a gluten-free diet. Some good resources are listed below. While several companies make specially-processed gluten-free oats, I've had a hard time with them, so I've had to avoid them. Here are some good websites on the topic: