Special Diet Notes: Nutty Apple Cinnamon Breakfast Rice
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
Because this recipe contains no sugar, this is one time to pass up those super-tart Pippins or Granny Smiths that you might typically bake with. I used Fuji, but feel free to use any firm apple, such as Braeburn, Jonagold, or Gala.
- 4 large apples, cut into ½” pieces (unpeeled)
- ½ cup chopped walnuts (cashews or pecans will also work well)
- 2 tablespoons coconut oil or margarine (may use just 1T if watching fat intake)
- 1 teaspoon ground cinnamon
- Generous pinch of salt
- ½ cup raisins
- 2 cups cooked brown rice
- Preheat your oven to 350ºF.
- In a 9 x 13” baking dish, stir together the chopped apples and nuts. Drizzle with the coconut oil or margarine, and stir to coat. Sprinkle the mixture with the cinnamon and salt, and stir until the apples and nuts are evenly coated with spice. Place the dish in the oven, and bake for 30-45 minutes, or until the apples are nice and tender. Check in every 15 minutes while baking to give the apples a stir.
- Remove the apples from the oven, and stir in the raisins and brown rice.
Apples: Do not peel the apples, as the peel contains a good deal of fiber and nutrients. Plus, since this is a breakfast dish (rather than dessert), the delicateness of peeled apples is not required.
Organic: Try to go for organic apples and raisins, which rank high on the pesticide load scale.
Cooking Brown Rice: You may choose to use any type of brown rice, but in general, cook every 1 cup of dry rice in a generous 2 cups of water. I also add a pinch of salt and at least one teaspoon of oil per cup of rice. This tends to improve results dramatically.