Brown Rice Farro Or Spelt Breakfast Bowl Recipes

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BROWN RICE BREAKFAST BOWL



Brown Rice Breakfast Bowl image

Make and share this Brown Rice Breakfast Bowl recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 cups water
1 cup brown rice
1/4 teaspoon salt
1/4 cup raisins
1/4 cup chopped walnuts
nonfat milk (optional)
brown sugar (optional)

Steps:

  • In a saucepan over medium-high heat, bring the water to a boil.
  • Add in rice and salt; lower heat to medium-low and cook, covered, about 40 minutes or until tender.
  • Stir in raisins and walnuts; cook, uncovered 5 more minutes.
  • Serve in bowls with milk and brown sugar if desired.

Nutrition Facts : Calories 246.1, Fat 6.2, SaturatedFat 0.7, Sodium 152.7, Carbohydrate 43.9, Fiber 2.4, Sugar 6, Protein 5.1

BROWN RICE, FARRO, OR SPELT BREAKFAST BOWL



Brown Rice, Farro, or Spelt Breakfast Bowl image

For a delicious alternative to oatmeal, combine your choice of cooked brown rice, farro, or spelt with milk and a touch of maple syrup for a healthy and hearty breakfast. Top this grain bowl with fresh berries and a dollop of protein-rich Greek yogurt and you'll be sated until lunchtime.

Provided by Riley Wofford

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

2 cups cooked farro, brown rice, or spelt
1 cup milk (or milk alternative)
Pinch kosher salt
1 to 2 tablespoons pure maple syrup, plus more for serving
Pinch ground cinnamon
Plain Greek Yogurt, for serving
Fresh berries, for serving

Steps:

  • Combine grains, milk, 1 cup water, and salt in a pot. Bring to a boil, then reduce heat to medium and simmer, stirring, until creamy, 15 to 18 minutes. Stir in maple syrup and a generous pinch of ground cinnamon. Top with plain Greek yogurt, fresh berries, and more maple syrup.

BROWN RICE AND FARRO SALAD



Brown Rice and Farro Salad image

I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor of the roasted pepper and the vinaigrette.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 15

3/4 cup brown rice
1/4 cup farro
Salt to taste
1 large red pepper, roasted and diced
1 cup diced cucumber
2 ounces feta, crumbled or cut in small cubes (plus additional for garnish)
1/4 cup basil leaves, cut in slivers, torn or chopped
1 to 2 teaspoons fresh thyme leaves
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, puréed
5 tablespoons extra virgin olive oil
Freshly ground pepper
1/2 6-ounce bag wild arugula, rinsed and dried

Steps:

  • Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
  • Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
  • In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
  • In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
  • Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 2 grams, TransFat 0 grams

BROWN RICE BREAKFAST PORRIDGE



Brown Rice Breakfast Porridge image

Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.

Provided by CHERRY007

Categories     100+ Breakfast and Brunch Recipes     Cereals

Time 30m

Yield 2

Number Of Ingredients 8

1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1 egg
¼ teaspoon vanilla extract
1 tablespoon butter

Steps:

  • Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  • Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 118 mg, Fat 11.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 6.1 g, Sodium 130.3 mg, Sugar 20.7 g

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