When I was brainstorming breakfast (brunch!) yesterday afternoon in bed ; ), I first thought of tofu scramble and biscuits. Then I reconsidered the biscuits. I have half a recipe of cheddar biscuit dough in the freezer, so I put that in the fridge to thaw for another midday meal. I decided that it would be nice to pair up with a whole grain, and brown rice seemed like a nice sweet choice on it’s own. I added a lil bit of sugar, some pumpkin seeds, raisins and spices to make it subtly sweet and a nice contrast to the savory scramble du jour. It turned out quite well : ) So well in fact that I made a slightly bigger batch this morning, only using blackstrap molasses for sweetness, hoping to take some to work this week for a nice nourishing breakfast.
3/4 c. short grain brown rice
1 1/2 c. water
2 tsp. sweetener of choice (sugar, agave, maple syrup, blackstrap molasses)
1/2 tsp. cinnamon
dash of nutmeg
2 tbsp. raw pumpkin seeds
1/4 c. raisins
1. In a 2 quart dutch oven or pot with a tight fitting lid put rice, water, spices and sugar to boil. Once boiling, stir in pumpkin seeds and raisins and drop to low to simmer, covered, for 45 minutes. Check rice, cook for an additional 5-10 minutes if necessary, depending on your stove. Most of the water should be absorbed. Then let it sit covered for an additional 5 minutes.
2. If you like you can pack the rice into a ramekin or teacup and then invert it on the plate for a cute presentation.
The tofu scramble I made was a variation of this, made with leftover green onions, adding some spinach, and substituting braggs for the soy sauce.
olive oil for spraying skillet
4 green onions, finely chopped
4 cloves of garlic
1/4 c. frozen stoplight pepper strips
1/4 c. chopped frozen spinach
1 package of tofu (i used firm, you can use firm or extra-firm regular or silken tofu)
1/2 tsp. Bragg’s liquid aminos (or shoyu or tamari or soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste (i used sea salt with sea vegetables & ground pepper)
cayenne pepper, optional
1/4 c. nutritional yeast
Ketchup & Hotsauce, optional
1. Spray a skillet with olive oil and raise to medium-high heat. Add onions and cook for until slightly softened, about 4 mintues. Add garlic and cook for an additional minute. Add bell peppers and and spinach, and cook for an additional 3-5 mintues, or until heated through.
2. Add tofu and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.
3. Remove from heat and stir in nutritional yeast.