It is a slow start to Sunday…I took yesterday off from training. Mostly because I was exhausted after driving home from Galena and secondly because it was just too cold for a bike ride. This morning, I am off to do a 12 mile run. Although 12 miles seems ‘little’ compared to some of my long runs, it is no easy task. And it definitely requires a hearty breakfast!
I read last night that you can microwave 1/2 cup cooked brown rice, 1 cup milk, and raisins to make a warm breakfast. I think I was dreaming of breakfast all through the night. I woke up this morning and came up with a new breakfast concoction. Since I have decided that I am eating enough calories but not enough carbs for training, I have been trying new and different grains. Instead of oatmeal, I used brown rice (much to the BOY’s confusion). And because it is officially fall, I am breaking into my pumpkin pile.
Rice and pumpkin may seem like an odd combination, but even the BOY said that our house smelled great this morning. I had all the ingredients in our house and this breakfast came together quickly. Perfect for a lazy Sunday morning!
I liked the idea of brown rice, but thought I would try to use the minute rice I keep in the pantry since I didn’t have cooked rice. If you do have left over rice, this is a great way to turn it into breakfast. Just adjust your cooking time. The Minute rice takes 7-8 minutes to create this thick warm rice porridge.
I added some extra Almond milk on the top to cook it down and covered it with raisins and pumpkin pie spice.
I think it would also be good with dried raisins, pecans, walnuts, flax or any other crunchy topping.
This comfort food will warm you up for sure. It is perfect to eat cuddled up on the coach while catching up on a book on a cool Sunday morning. The hardest part is getting yourself off the couch for a 2 hour run after breakfast!
Pumpkin and Brown Rice Breakfast Porridge
1/2 cup (46 g) Minute brown rice
1 old banana, mashed
1 cup Almond milk, separated
14 g chia seeds
1 tsp vanilla
1-2 tsp pumpkin pie spice, more sprinkled on top if desired
1/4 cup pumpkin puree (or use leftover sweet potato or butternut squash)
Toppings (ie raisins, dried cranberries, nuts, seeds)
-Combine all ingredients using 3/4 cup milk in large microwave safe bowl. Contents will expand, so the higher bowl the better.
-Microwave for 3.5 minutes. Keep an eye on your bowl. If you have ever had oatmeal explode all over your microwave, you will understand.
-Stir porridge. Return to microwave for another 3-4 minutes, until rice is cooked and no longer crunchy.
-Top warm porridge with remaining milk and toppings.
-Enjoy in comfy PJ’s with coffee or tea!