breakfast-grains.jpgPin

Whenever I have to cook grains for a dish, I always make more than the recipe calls for and set the extra portion to the side. Keeping cooked rice or quinoa in the refrigerator is a meal-time life saver, especially when you’re trying to prepare a quick and healthy breakfast (or lunch or dinner for that mattter!) for your family.
I make this recipe for Kenya at least once a week and sometimes make enough for two mornings so I can serve it to him the next day. The only trouble this week when I made it was that my husband found Kenya’s second day portion and ate it for his dessert (yes, you could also serve this as a dessert, too!). No matter, it tastes like a sweet risotto and it’s delicious!

breakfast-grains.jpgPin

Breakfast Grains

No ratings yet
Author: Catherine McCord
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes

Ingredients  

  • 1/2 Cup Cooked Grains (rice, quinoa, kamut or wheat berries would be a good choice)
  • 1/4 Cup Milk (vanilla rice, soy or cow’s milk are good choices)
  • 1 Tsp honey
  • Pinch Cinnamon
  • 2 Tbsp Berries (I use blueberries)

Instructions 

    Nutrition

    Sodium: 20mg | Sugar: 37g | Cholesterol: 5mg | Calories: 210kcal | Protein: 3g | Carbohydrates: 51g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. So good! Reminds me of rice pudding. I used brown rice. My 19-month old loved it and ate his whole bowl right up!

    2. Used quinoa. I really liked it. My toddler screamed “no oatmeal” and refused to try it. Maybe next time.

    3. This was difficult to make with Farro. I kept having to add more and more milk to get it to cook.

    4. We also love cooking up grains in advance for breakfast. Lately we do pearl barley (cooked just with water) and I’m making rhubarb compote with fresh rhubarb that we like to put on top. Other toppings can be a splash of milk, pat of butter, or even leftover veggies plus a fried egg (skip the rhubarb). Love your grain and leftovers suggestions!

    5. We also love cooking up grains in advance for breakfast. Lately we do pearl barley (cooked just with water) and I’m making rhubarb compote with fresh rhubarb that we like to put on top. Other toppings can be a splash of milk, pat of butter, or even leftover veggies plus a fried egg (skip the rhubarb). Love your grain and leftovers suggestions!

    Leave a Reply

    Your email address will not be published.

    Recipe Rating