one green planet
one green planet

This brown rice porridge with rhubarb ginger compote is simply delicious and a great cooler weather breakfast in springtime!

Brown Rice Porridge With Rhubarb Ginger Compote [Vegan]

$2.99
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Cooking Time

15

Ingredients

Porridge

  • 1 cup brown rice farina
  • 2 cups water
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon clove powder
  • pinch sea salt

Toppings:

  • Rhubarb compote
  • 1 tablespoon lime or lemon zest
  • 2 tablespoons chopped pistachios
  • spring microgreens

Rhubarb Compote

  • 5 small stalks rhubarb, diced
  • 8 strawberries, halved
  • 6 dates, pitted & chopped
  • 1/2 orange, juiced
  • 1 teaspoon grated ginger
  • 1 vanilla bean

Preparation

  1. In a small pot, bring water to a boil. Add the brown rice farina and spices, use a fork to whisk together and avoid clumping in the porridge. Reduce to low simmer and cook for 5-7 minutes, or until well combined. Remove from heat, transfer to a bowl and top with compote, chopped pistachios, citrus zest and a splash of almond milk.
  2. In a small pot, combine ½ chopped rhubarb, the strawberries, dates, ginger, vanilla and orange juice. Bring to a simmer and allow to cook for 5 minutes, stirring frequently. As the mix starts to break down fully, add the remaining diced rhubarb and cook for another 5 minutes until tender but not dissolved – texture is the aim here! Remove from heat and set aside until ready to use.


About The Author

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Claire Ragozzino

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Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle. She is the author of the popular site Vidya Living. Her first book Living Ayurveda Cookbook offers a comprehensive Ayurvedic cooking and lifestyle guide. In addition, Claire works with clients around the globe and leads immersive workshops and retreats.

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