Keeping with our current life theme of workweek ease, incorporating solutions that allow for mindful balance amidst our daily hubbub, Andrew and I are no strangers to mealtime ‘cheats.’ Finding and holding dear to those make-ahead, one-pot, and two-step recipe solutions that not only fill, but wholly nourish our whole bodies. Relying heavily on our beloved macro bowls, bulk roasted produce, curries and stews to make our Monday though Friday breakfasts, lunches, and dinners that much simpler, today I’m adding one more favorite to my collection of morning porridge pots: a Maple Walnut Breakfast Rice not to be missed.
Cognizant of my pseudo-step away from gluten, we’ve began incorporating rices into our morning porridges, reveling in their simplicity and grandeur. Keeping with mealtime ease, Andrew and I have been reaching for nearly instant rice options like Lundberg’s Thai Hom Mali Rice line, an option offering that same quality and nutrition as a scratch made rice, but in a fraction of the time and with no dishes dirtied. Sourced from small, remote farming communities in Thailand, Lundberg’s Thai Hom Mali line are Fair Trade, non GMO, and gluten free premium rices, investing in the training and education of organic and sustainable farming methods and supporting Lundberg’s mission of nourishing, conserving and innovating for a healthier world. Wonderfully nutty and rich in plant based protein and fiber, we’ve been loving their red jasmine rice soaked in a homemade walnut and hemp milk. Creamy and decadent while remaining wonderfully healthful, we serve ours chilled, topped with ripe banana, a collection of raw seeds, and our favorite granola.
Maple Walnut Breakfast Rice
makes 2 servings
1 packet Lundberg Organic Red Jasmine Thai Hom Mali Rice
3 tablespoons raw walnuts
1 tablespoon raw hemp seeds
2 tablespoons pure maple syrup
¼ teaspoon pure vanilla extract
¾ cup filtered water
Prepare Lundberg Organic Red Jasmine Thai Hom Mali Rice according to package directions: squeeze unopened pouch to separate rice; tear top corner of pouch to vent; microwave on high for 90 seconds, and then let steam in microwave for 1 minute.
Meanwhile, in a high-speed blender, blend walnuts, hemp seeds, maple, vanilla, and water until they form a milk-like consistency, about 4 minutes (optional: prior to blending, cover walnuts and hemp seeds with filtered water, allowing them to soak for a minimum of 4 hours, then drain).
Transfer prepared rice to a large bowl, then using a fork, gently stir in walnut/hemp milk. Store in an airtight tupperware for up to five days, refrigerated (rice is just as delicious chilled), or serve immediately, topped with sliced ripe banana and your favorite granola.
Nutritional Information [per serving = ½ of recipe]
270 Calories, 9g Fat, 42g Carbohydrates, 3g Fiber, 13.5g Sugar, 5.5g Protein
Thank you Lundberg for sponsoring this recipe and thank you for reading!