Coconut Wild Rice Cereal




By Jordan Miller;

If you are gluten intolerant, and are looking for an alternative to traditional grain cereals, we are delighted to share with you a perfect dish to get you started in the morning. As you may already know, Celiac disease is becoming more prevalent in our society, and thus many cannot tolerate ingesting gluten. In an effort to provide you with more variety, we believe this dish is not only a great alternative to most conventional gluten-based cereals, but it packs quite a nutritional punch, and it tastes great! Give it a try and let us know. We look forward to hearing what you think.

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Coconut & Wild Rice Cereal

* When using coconut milk, its best to make it from a young Thai coconut (click here to learn how to make it). If you don't have access to coconuts, always try to buy coconut milk that is available in Tetra Paks or cartons in the refrigerator section of the grocery store.

Ingredients:

1 cup (250 ml) of wild rice* ( or preferred rice)
2 cups (500ml) of water (preferably spring)
1 tsp (5ml) of cinnamon
1 tsp (5ml) of ground cardamom (optional)
3 Tbsp (45ml) of honey (preferably raw)
1 tsp (5ml) of vanilla extract or 1/2 tsp of freshly ground (alcohol free extract if available)
2 cups (500ml) of coconut milk** (equivalent to 1 - 2  young Thai coconuts)
1 1/2 cups (350 ml) of cubed mango (or preferred fruit)
2 kiwis chopped (optional)
1/2 cup (125ml) of unsalted pistachios, almonds or preferred nut or seed (preferably raw).


Directions:

1. Place rice, water, cinnamon, and cardamom into medium saucepan.
2. Bring to a slow boil (low to medium heat) and let simmer covered until all of the water has been absorbed (approx. 30 minutes).
3. Stir in honey and vanilla; let cool for 5 minutes.
4. Divide the rice among serving bowls and top with coconut milk, mango (of preferred fruit). kiwi, and your preferred nuts or seeds. Adjust sweetness if desired

Serves 4.

Nutritional Content:

Each serving roughly contains 380 calories; 10 g of protein;11 g of fat (0 trans fat); 70 g carbohydrates; 6 g of fibre; 12mg of sodium. This dish also contains plenty of vitamins and minerals.

*Extra wild rice can be stored in the refrigerator for up to five days

** When using coconut milk, its best to make it from a young Thai coconut (click here to learn how to make it). If you don't have access to coconuts, always try to buy coconut milk that is available in Tetra Paks or cartons in the refrigerator section of the grocery store.

We hope you have a chance to test out this splendid dish. In the meantime, feel free to check out our other recipes.

Your question: Have you ever eaten rice in the morning? (post your comments below)
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About the Author : Jordan Miller is the co-founder of guidinginstincts.com. He has overcome illness through dietary/lifestyle changes, and practicing a positive mindset daily. Jordan is currently learning about traditional North American medicinal herbs, in hopes of becoming a Certified Herbalist.

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