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!
- 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)