Millet-Rice Breakfast

Author: Heather Leno
Servings – 6-8 Prep Time – 10 minutes with precooked grains
Ingredients:

2 cups cooked long-grain brown rice –we really like the flavor of Basmati

2 cups cooked millet

1 1/2 cups full-fat coconut milk

1 1/2 cups soy or almond milk

2/3 cup raisins

1/4 cup pure maple syrup

2 tbsp golden flax meal –grind flax in your blender & keep in the freezer

1 1/2 tsp vanilla

1/2 tsp salt
Instructions:

 

  1. COMBINE baking dish.
  2. MIX well.
  3. BAKE at 350 degrees for approximately an hour or until liquid is absorbed.
  4. SERVE hot with milk for a great breakfast or supper entrée.
Notes:

To quickly prepare dishes that use cooked grains, I try and always keep one-cup amounts of cooked grains in my freezer. If the grain is refrigerated first (I put the kettle in the fridge overnight) it is not so sticky and easier to work with. Just measure by the cup and store in small freezer bags. This is great for any grains that you use regularly.  They are easily defrosted in the microwave in just one minute at full power.  Be sure and remove from plastic and put into glass bowl before defrosting.