Recipe: Blueberry Breakfast Rice Bowl

Rice.

For breakfast.

You read that right.  All natural.  All things I had at home.  All healthy ingredients.  And the best part, it really does fill you up.  Fiber is a wonderful thing.  Trust me.

It was a bitter cold morning…around 0°F…and I didn’t want to have anything cold.  Nothing.  Hot coffee.  Hot breakfast.  So, I modified a recipe I spotted in a magazine and it proved to be as epic as it sounded.  I loved the play of flavors and the way everything was fresh, light, and filling.  This is definitely a hearty, no-guilt breakfast.

Recipe: Blueberry Breakfast Rice Bowl

Servings: 4
Time: Prep 5 minutes; Cook 20 minutes

Ingredients:

• 1 cup brown rice
• 1 tablespoon coconut oil
• 2 teaspoons ground cinnamon
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon sea salt
• 1/4 cup almond milk
• 4 teaspoons pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1 packet stevia
• 1 cup fresh blueberries

Directions:

Cook rice according to package directions.

In a medium bowl, combine rice, oil, cinnamon, orange zest and salt.  Divide among serving bowls.

In a small saucepan, bring milk and maple syrup to a boil on medium heat.  Remove from heat and stir in vanilla and stevia.  Drizzle over top of rice mixture and top with blueberries, dividing evenly.

~*~*~

I loved the warm, homey feel of this breakfast.  It was definitely something different.  Rice for breakfast…when done like this…doesn’t seem too different at all.  The spices and flavors all mixed really well.  The blueberries really played well with the cinnamon and lemon.  And I loved how everything just sort of played well together.

This is a new favorite.  And it is so easy to make.