Breakfast Grains
Whenever I have to cook grains for a dish, I always make more than the recipe calls for and set the extra portion to the side. Keeping cooked rice or quinoa in the refrigerator is a meal-time life saver, especially when you’re trying to prepare a quick and healthy breakfast (or lunch or dinner for that mattter!) for your family.
I make this recipe for Kenya at least once a week and sometimes make enough for two mornings so I can serve it to him the next day. The only trouble this week when I made it was that my husband found Kenya’s second day portion and ate it for his dessert (yes, you could also serve this as a dessert, too!). No matter, it tastes like a sweet risotto and it’s delicious!
Breakfast Grains (make 2 toddler or 1 big kid servings)
1/2 Cup Cooked Grains (rice, quinoa, kamut or wheat berries would be a good choice)
1/4 Cup Milk (vanilla rice, soy or cow’s milk are good choices)
1 Tsp Honey
Pinch Cinnamon
2 Tbsp Berries (I use blueberries)
1. Place all the ingredients in a saucepan and cook over low to medium heat until the dish is creamy and most of the liquid has absorbed into the rice.
2. Cool and serve.
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Tags: All Recipes, almond milk, baby food, blueberries, breakfast cereal, breakfast for kids, breakfast grains, breakfast recipes, easy recipes, fast recipes, healthy breakfast recipes, healthy recipes, homemade baby food, kids recipes, milk, organic baby food, quinoa, rice, rice milk, vegetarian recipes
