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Cooked by: Chef / Last Modified: 3/24/2004 / Course: breakfast / Number of Servings: 1 |
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Directions: In a medium-sized sauce pan:
Overnight: soak rice in sea salted water.
Morning: Bring same water to a boil. Add corn meal, oats, bran, molasses, honey, ginger, cinnamon. Reduce heat and simmer covered for 10 minutes; then add buckwheat, soy milk and protein powder. Return to a easy boil and cook uncovered over medium heat, stirring regularly, for 5-10 more minutes or until desired consistancy. Remove from heat, transfer to a large bowl and stir in vanilla and berries. Top with maple syrup if you have a sweet tooth.
| Ingredients:
2 1/4 Cup(s) Chicken bouillon powder
1/2 Cup(s) Vanilla soy milk
1/8 Cup(s) Brown rice
1/4 Cup(s) Coarse corn meal (polenta)
1/4 Cup(s) Wheat bran
1/2 Cup(s) Thick oats
1/8 Cup(s) Toasted buckwheat
1 Teaspoon(s) Black strap molasses
2 Tablespoon(s) Med carrots, sliced thin
1 Teaspoon(s) Powdered ginger
1 1/4 Teaspoon(s) Shelled walnuts
1/8 Teaspoon(s) Sea salt
2 Tablespoon(s) Soy protein powder
1 Teaspoon(s) Unsalted mirin, optional
1/2 Cup(s) Fresh blueberries |
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