Howdy doody, Bob’s Blog readers! I’m Julia Mueller from The Roasted Root! I’ll be joining you here from time to time with recipes using Bob’s Red Mill’s products. I’ve been using Bob’s products ever since I began the search for cooking and baking alternatives to wheat three years ago. Through the BRM product line, I continually learn about new ways of using whole grains, flours, and nut meals to whip up delicious eats. Recently, I have been eating brown rice farina as porridge for breakfast and I can’t think of a better way to start the day!
When I was a kid, I loved the instant cream of wheat that came with fruit topping pouches. I remember the commercials where kids would be using the fruity topping to draw pictures in their cream of wheat. Free-style art on my breakfast food? Sign me up! I poked and prodded my parents until they bought into it. From there on out, I was sold down Cream of Wheat River.
BUT! Gone are the days of instant cream of wheat with little drawing packets. That river dried up long ago. Not only because I no longer have the time to draw on my breakfast before I leave for work in the morning, but also because I limit my intake of wheat to a bare minimum. For this reason, breakfast porridge made from oatmeal, quinoa, or brown rice farina is now my go-to fuel in the morning.
But the farina fun doesn’t stop in the morning – oh no! One of the best parts about brown rice farina is its versatility. Not only can you get creative with it for breakfast, but you can use it in cakes, or even serve savory meals on top of it. The end result is bound to be tasty, healthful, and satisfying.
Add apple cinnamon walnut brown rice farina to the list of genius ideas to get children to eat their breakfast. It’s very quick to throw together (10 to 12 minutes is all it takes!), and the apple-cinnamon flavors coupled with the naturally sweet maple syrup are sure to win anyone’s affection. Case in point: this is a healthful, easy meal that can appeal to breakfast eaters of all ages.
Are you sold down Brown Rice Farina River? I certainly hope you have a marvelous journey, filled with apple, cinnamon, walnut splendor.
Apple Cinnamon Walnut Brown Rice Farina
- 3-1/4 cups Water
- 1 large Apple (I used Honeycrisp), peeled and finely chopped or shredded
- 1 cup Bob’s Red Mill Brown Rice Farina
- ½ teaspoon ground Cinnamon
- ½ cup Walnuts, chopped
- 2.5 tablespoons pure Maple Syrup (or to taste)*
- Almond Milk, Coconut Milk, or regular Milk for serving
*You can also sweeten the brown rice farina with brown sugar if you don’t have pure maple syrup available
- Add the water and chopped apple to a pot and bring to a full boil. Boil gently for 5 to 8 minutes to soften the apple.
- Slowly stir in the brown rice farina, cinnamon, and walnuts, and stir consistently as the farina thickens. Continue cooking for 5 to 8 minutes, then add the maple syrup and stir to combine.
- Serve with almond milk, coconut milk, regular milk, and/or a dollop of yogurt on top.
Julia Mueller’s two greatest passions are food and the great outdoors. Creator of the food blog, The Roasted Root, Julia enjoys whipping up and photographing nutrient-dense recipes that are healthful yet comforting, and are approachable to make any night of the week. Most of her recipes are vegetable and meat-based, gluten-free and refined-sugar free. Julia is also the author of the cookbooks, Delicious Probiotic Drinks, and Let Them Eat Kale! An avid mountain biker and snowboarder, Julia enjoys balancing work with playing outside in the mountains. Keep up with her on Facebook and Twitter.