Spiced Apple & Feijoa Brown Rice Porridge

TIME: 15 + 30min

SERVINGS: 4

Try using brown rice instead of oats for a gluten-free alternative full of nutrients.

We have paired apple and feijoa in this recipe with cinnamon and coconut milk for extra creaminess… good for breakfast or as dessert.

INGREDIENTS:

For the Porridge

• 1 cup Brown Rice - washed
• 1 can Coconut Milk Boiling water
• 2 Apples - peeled, cored and cubed
• 4 Feijoas - skin removed and cubed -
• 4 sliced thinly to garnish
• 8 Pitted Dates - roughly chopped
• 1 Cinnamon quill or 1/2 tsp ground Cinnamon
• 1 Vanilla pod or 2 tsp Vanilla extract
• 1 tsp Honey For the Topping Pecans or Walnuts
• 1 tsp Honey
• A pinch of Sea Salt
• 1 Apple - sliced thinly to garnish
• 4 Feijoas - sliced thinly to garnish

STEPS:

1. Bring the coconut milk, cinnamon quill and vanilla pod (slit length way with a sharp knife and scrape the seeds in as well as the pod) to a gentle simmer in a heavy based saucepan over a medium heat.
2. Add the brown rice, cubed feijoa and apples, chopped dates, and simmer until brown rice is completely cooked through and you have a creamy texture - roughly 20-30 minutes.
3. Add boiling water at any point to thin out consistency.
4. In a fry pan over a high heat, toast the pecans in a little honey and salt until golden.
5. Remove from heat and set aside.
6. Once porridge is cooked, taste and add honey if necessary.
7. Top with fresh feijoa, apple slices and honey salted pecans.