Sweet Breakfast Pilaf

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One breakfast I’ve been enjoying lately is a modified version of the sweet breakfast pilaf from Mark Bittman’s latest book VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health…for Good. It’s essentially brown rice sweetened with a bit of cinnamon, nutmeg, ginger and maple syrup. I usually make a batch of the rice pilaf and then store it in the refrigerator for quick breakfast prep during the week. Then each morning I pour almond milk over the pilaf, top with a sliced banana, and microwave for a few minutes until hot. Then I sprinkle coarsely chopped walnuts on top.

Sweet Breakfast Pilaf (adapted from Eat Vegan Before 6:00, makes 4 servings)

1 tablespoon olive or vegetable oil
1 1/3 cups any long- or short-grain brown rice
1/2 teaspoon salt
1/4 teaspoon each cinnamon, nutmeg, and ginger
2 tablespoons maple syrup
4 cups almond milk
4 bananas, sliced
1/2 cup coarsely chopped walnuts

Put oil in a large, deep skillet or medium saucepan over medium heat. When it’s hot, add the rice. Cook, stirring, until the kernels are glossy, completely coated with oil, and have started to color, 3 to 5 minutes.

Add a pinch of salt and the spices and cook, stirring, until fragrant, about 1 minute. Add 1 3/4 cups water, and the syrup; stir once or twice, and bring to a boil. Lower the heat so the mixture bubbles gently and cover the pan.

Cook until most of the liquid is absorbed and the rice is tender, 20 to 40 minutes, depending on the rice. Remove from the heat and let the pilaf rest for at least 5—or up to 20—minutes. Taste and adjust the seasoning. Fluff the mixture with a fork. Divide rice pilaf into four bowls and top each with about one cup of almond milk, one sliced banana and 1-2 tablespoons of chopped walnuts.

Category: Kristin's Kitchen 5 comments »

5 Responses to “Sweet Breakfast Pilaf”

  1. nichole

    That looks delicious! I sometimes make wild rice porridge for breakfast (based on a dish they make at Hell’s Kitchen in Minneapolis) – wild rice in the slow cooker overnight, plus whole milk (though almond milk would be tasty), maple syrup, dried cranberries and some sort of nuts.

  2. kristin

    Thanks, Nichole! Your wild rice porridge sounds very tasty, too. I will have to try that.

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  4. Anne

    I made this pilaf on Sunday night and have been enjoying it each morning this week. I seriously love it! Thinking about doing it again this weekend. Thanks for posting.

  5. kristin

    I’m glad you like it, Anne!


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