You may also like
Categories:Viewed: 9 - Published at: 4 years ago
Ingredients
- 1/2 cup brown rice
- 2 cups non-dairy milk, almond or cashew
- 1/4 cup hazelnuts, chopped an toasted
- 2 teaspoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 2 dried dates
- 1 blood orange
Method
- Preheat oven to 400°.
- For this recipe, we start by souring the almond milk with apple cider vinegar. In a medium-size mixing bowl, whisk the two together until bubbles form around the rim of the liquid. Let sit for 10-15 minutes, or until slightly coagulated. Mix brown rice, soured milk, vanilla, and maple syrup together in a medium sauce pan and bring to boil. Reduce to simmer and cook covered for 50-60 minutes, or until brown rice is soft and fluffy. While waiting for the rice, roast 1/4 cup of blanched hazelnuts for 8-10 minutes, or until they release a nutty aroma when you open the oven. Coarsely chop hazelnuts and set aside.
- Once the rice has finished, top with chopped hazelnuts, sliced blood oranges, dried dates, and maple syrup.
- You can use other grains in this recipe, like millet, oat, barley, or white rice. I chose brown rice because I enjoy the nutty flavor of the grain and I anticipated that it would pair well with roasted hazelnuts. I also want to try this recipe with rye or triticale, which is seasonally available in the northeast through the fall and winter, because I think it would add more earth to this recipe.
