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]

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Cooking Time

15

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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
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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.
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