Black Rice-Coconut Risotto

 

 

Black Rice-Coconut Risotto from Bon Appetit’s Food Lover’s Cleanse.

In a small saucepan, bring ½ cup cooked black rice (if you don’t have leftover rice, substitute ½ cup old-fashioned oats and add ¼ cup water and a pinch of salt to the pan) and ¾ cup unsweetened almond milk to a boil. Reduce heat and simmer until mixture is thick and porridge-like, about 15 minutes. Stir in 1 tsp. pure maple syrup and top with 1 Tbsp. unsweetened flaked organic coconut.

Che bella!  Our black rice turned a handsome purple color.  The leftover almonds and dried apricots we had in the rice from dinner last night made this even more delectable.

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