Hello breakfast! Brown rice is nice

Breakfast brown rice with blueberries and almonds

Rice for breakfast? While I’d love to confess that the dish pictured here was a huge hit with the rice fiend in our family (youngest son), the fact is that he’s not that adventurous and didn’t even try it. Honestly, I didn’t care, because it was so good and it meant that there was more for my husband and me!

The recipe, Breakfast Brown Rice with Blueberries and Almonds comes from Not Your Mother’s Casseroles by Faith Durand (helpful short review found here). I got this fresh take on the world of casseroles (and other one-dish recipes) as a birthday gift from my oldest, dearest friend who had picked up on my love of one-pot cooking.

This dish was super easy to put together, fit our new requirement for gluten-free fare, and was absolutely delicious as well as chock full of healthy ingredients. It did require a bit of planning as it takes about an hour to bake, but that really wasn’t problematic. I’m a bit of a dyed-in-wool oatmeal fan, loving my bowl sprinkled with dried cherries and suchlike, but I’d choose this dish over my usual oatmeal any day.

Breakfast Brown Rice with Blueberries and Almonds, from Not Your Mother’s Casseroles

1 cup short-grain brown rice
1/2 cup dried blueberries
1/2 cup chopped raw almonds
1/2 tsp salt
Zest of one orange
2 cups water
1 cup milk
1/4 brown sugar [actually, we found this dish sweeter than it needed to be, and would recommend halving the sugar or replacing it with just a tablespoon or two of maple syrup or another natural sweetener]
Pinch of cinnamon [my only addition]

Step 1 – Preheat the oven to 375F. Lightly grease the baking dish with butter or non-stick cooking spray. Stir together the rice, blueberries, almonds, salt and orange zest in a medium-size bowl. Spread the rice mixture evenly in the pan.

Step 2 – Bring the water, milk and butter to a boil in the microwave or on the stove. Immediately pour over the rice. Cover the dish tightly with a lid or a double layer of foil and bake for one hour.

Step 3 – Remove the dish from the oven and uncover carefully. It will be hot, with plenty of steam under the foil. Fluff the rice with a fork, stir in the sugar [or syrup], and let it sit for five minutes before serving.

Variations: Try dried currants or dried cranberries instead of the blueberries, and lemon zest instead of the orange. Hazelnuts and dried figs are a very good combination, too. [I’d also recommend dried cherries and golden raisins, and I did add a pinch of cinnamon.]

Brown rice dish for breakfast

I’d love to know if you have a favourite breakfast dish that’s a bit out of the ordinary!

16 thoughts on “Hello breakfast! Brown rice is nice

  1. This looks fantastic, and I love the idea of a beautiful baked rice dish for breakfast. What a satisfying way to start the day. I imagine it’d be lovely for dessert too, although perhaps a bit filling! Our brekkies are fairly standard fare, although we do love brown rice pancakes (the brown rice is blended with the batter until smooth, so it’s imperceptible – perhaps your youngest could be tempted/fooled).

    1. It would be a nice dessert, perhaps if preceded by a lighter meal! I must admit I have another version in the oven this morning (I had dried cherries and pecans on hand today), so it’s definitely in rotation now. I love the idea of your brown rice pancake – thank you for the super idea!

      1. The cherry/pecan was very nice. I love the looks of the pancake recipe, thank you! My teenager loves to have frozen pancakes on hand for quick morning breakfasts, so that sounds good too!

  2. Oh, yum! This looks really good. I’ve tried the breakfast quinoa thing before and wasn’t a huge fan (I may not have cooked it properly); since I eat a lot of oats as well, I’m looking for other whole grains to add to the breakfast rotation. I’ll definitely give this a try! Do you think it would keep in the fridge for a few days if I made a big batch for the week ahead?

    1. Thank you Lise! Do you know, I still haven’t tried quinoa; I’ve danced around it for ages, and just not made the plunge yet. I’ve made this several times now, with leftovers warmed up a day or two later and it was still great. I think you could safely make a large batch and enjoy it for a good many days.

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