Thursday, June 21, 2012

Fun with Whole Grains: Cherry Berry Forbidden Rice Pudding and Overnight Buckwheat Oats

I'm so into breakfast these days.

If it's not As American as Apple Pie Oatmeal, I'm having fun with more exotic whole grains, now that my fear of starch is being challenged by the McDougalls.

I first made a forbidden rice pudding when reading Dr. Fuhrman's Super Immunity and I thought it was incredible. When I reorganized my pantry last weekend and found a stash of this special rice, I thought, "I need to make that again!"

What's the big deal about black rice? Well, first off, it's just really fun.

It also has things called anthocyanin pigments that give the black rice its unique purpley color. Anthocyanins are the color pigments that give many foods their deep rich red, blue, and purple colors. They are well-studied antioxidant nutrients. The risk of several chronic health conditions, including atherosclerosis, is lowered by regular consumption of foods containing anthocyanins. Raspberries, blueberries, red grapes, eggplant, and beets would all be good examples of similarly colored (and health-supportive) foods.

This time I felt like cherries. And berries. Take that anthocyanin to a whole notha motha #!%& level!

Cherry Berry Forbidden Rice Pudding
adapted from a recipe from Super Immunity by Dr. Joel Fuhrman
serves 5 for breakfast or 8 as a dessert

print me!

4 cups cooked black (Forbidden) rice (I used a rice cooker or you can follow the package instructions)
4 cups unsweetened almond or soy milk
1 cup dried cherries, diced
2 cup frozen mixed berries
4 large dates, pitted and chopped
1 1/2 Tbsp vanilla extract
2 Tbsp chia seed
optional: 10 drops NuNaturals liquid stevia (for added sweetness)

Place all ingredients, except chia seed and stevia, in a medium-sided pot. Bring to a boil over medium-high heat then reduce heat and simmer on low for 15 minutes. Turn off the heat, add the chia seed, stir well, cover and let stand for 5 minutes.

Taste. Add stevia if necessary.

Serve immediately or divide into 5 equal serving sizes (that makes a nice breakfast size) and refrigerate. Reheat before serving.

This unique rice pudding is a real dessert treat when made into a parfait with frozen banana soft serve.

I'm also having fun with raw buckwheat groats, thanks to inspiration from Angela over at Oh She Glows. This overnight buckwheat parfait is such an incredible taste sensation, I've got it working it's magic in my fridge right now for another breakfast tomorrow morning.

It wasn't easy to procure the raw buckwheat groats either. When they didn't turn up anywhere at my local Whole Foods Market, I resorted to ordering them online through Amazon. That's how badly I wanted to get my hands on these little buggers.

And I'm so glad I did! I love the texture of these groats. I was so impressed, I immediately had to let Angela know about it.

Here's the recipe link. And I plan on having more fun with buckwheat this weekend, thanks to my lifetime supply from Amazon. And Angela.

Have you ever ordered a specialty grocery ingredient online that you couldn't source locally? How do you decide when it's worth it to order food online? I'm considering ordering date syrup online, but it's so expensive and I'm not sure it's worth the fuss. If you would like to leave a comment/view the comments, please click on the title of this post (the orange text above).

Have a beautiful weekend y'all!

Blogging tips