Five-Minute Breakfast

This morning we decided to use the leftover brown rice from the past two nights for our breakfast.  I get tired of the same breakfasts so I love having this once in awhile.  The recipe comes from The Anti-Inflammation Diet and Recipe Book.  (By the way, the book is good for explaining the Anti-Inflammation Diet but unfortunately most of the recipes I find pretty flavorless.)  We slightly modify this recipe though and it is pretty tasty.

Ingredients:

2 cups leftover cooked brown rice
1/2 teaspoon cinnamon powder
3-4 chopped dates
1/2 cup pecans or walnuts
1/2 sunflower seeds
1 cup rice milk
1 teaspoon maple syrup (or to taste)

Directions:

Combine all ingredients in a saucepan on the stove.  Add milk to cover the rice for a cereal consistency.  Warm over moderate heat to desired temperature and serve.

Serves 2-3

Comments on ingredients:

• You can use regular milk but many people with inflammatory issues need to stay away from dairy.  I love my dairy so I choose to only substitute it when it doesn't make a difference (Plus wheat and sugar seem to be the main issues for me).  And why not use rice milk when you are eating rice?!
• We substitute any recipe with raisins for dates because dates are sweeter and oh so good!!
• Sunflower seeds (as are most seeds) are incredible for you.  Just a hand full of sunflower kernels a day provides much of the recommended levels of phenolic anti-oxidants, minerals, vitamins, and protein.