Thursday, September 9, 2010

Vegetables for Breakfast Week. Day 4: Harvest Breakfast Risotto

It was time to tackle a porridge of sorts. I dreamed up all kinds of concoctions, considered mushrooms, but then decided on corn and pumpkin for a "harvest" flavor. I had some ears of corn from the market on hand.

I decided to pull out the rice cooker rather than get intense with making stovetop risotto before I've even had my coffee. I prepped this dish last night and set the timer for morning.

Harvest Breakfast Risotto

1/4 cup oats
3/4 cup brown rice
1/2 cup almond milk
1/2 cup fresh sweet corn
1/2 cup canned pumpkin
1/4 cup raisins, optional
1/2 teaspoon salt
Dash of cinnamon
2 cups water
Maple syrup for drizzling

In a rice cooker, add all of the ingredients, except the maple syrup. You can also bring the mixture to a boil and let simmer for half an hour over the stove. Put on CNN or something. Top with maple if you want added sweetness.


It wasn't so pretty to look at, but the flavor was there. If you love pumpkin and have a fair appreciation for corn, this is a nice, hearty keeper.

While exploring veggie breakfast recipes this week, I came across some interesting ideas to try in the future, particularly this one:  Sweet Potato Cornbread Hash with Veggie Sausage over at the Kitchn.

I've toyed briefly with an Asian-style breakfast. So if anyone has any ideas, spit 'em out.

 Veggie Recap:

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