Creamy Brown Rice Pumpkin Porridge
Pure comfort food and a belly full of bliss. Makes one generous serving.
- Preparing Time: 30 minutes
- Total Time: 10 minutes
- Served Person: 1
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/4 cup water
- 1/2 tsp cinnamon
- pinch sea salt
- 2 tablespoons chopped walnuts
- 1 cup almond milk
- 1/2 cup brown rice farina (i use bob's red mill)
- 1/3 cup canned pumpkin
- 1/4 tsp ginger
- pinch cloves
- 1 tablespoon shreddd coconut
- 2 tablespoon honey (or use maple syrup or agave)
- Carbohydrate 46.7782985062617 g
- Cholesterol 4.9 mg
- Fat 9.98574999270568 g
- Fiber 9.23342517952883 g
- Protein 6.66290549705266 g
- Saturated Fat 1.33109349958361 g
- Serving Size 1 1 Serving (248g)
- Sodium 216.04530000212 mg
- Sugar 37.5448733267329 g
- Trans Fat 0.911116749313717 g
- Calories 283 calories
Boil almond milk and water in a small pot. Stir in brown rice farina. Cook for five minutes, stirring occasionally. Once it thickens, add pumpkin. Stir and turn off heat. It will continue to thicken. Add salt and spices. Pour into bowl and top with walnuts, coconut and honey.
