I have been doing some research on coconut oil lately. It has a lot of uses and there are many sites to visit and articles to read.
While surfing coconut sites, I was reminded of a breakfast I used to make all the time in my vegetarian days. I would cook one cup of brown rice with one tablespoon of olive oil. While the rice was still hot (in the pot) I would mix in one cup of desiccated coconut and some chopped raisins and walnuts. I sometimes added sunflower seeds and a little salt.
Years later I called it “Crunchy Rice” when feeding it to my son for breakfast. He didn’t yet know that it was ‘weird’.
Today, the recipe looks like this:
- 1 cup brown rice
- 1 tablespoon coconut oil
- 1/2 – 1 cup desiccated coconut
- 2 Tablespoons raisins
- 1/4 cup chopped walnuts
- Salt to taste
- 2 Tablespoons sunflower seeds – Optional
- 2 dates chopped – Optional
Place 2 cups water in saucepan and bring to a boil.
Add rice and oil. Stir. Turn heat to low and cover. Simmer for 40 minutes or until tender. Once the water is cooked out, add the desiccated coconut, raisins and walnuts. For extra crunchiness add sunflower seeds. For extra sweetness add dates. For a chewy, crunchy good time, add it all!
I will have to make this recipe again and post a picture.
Here is a link to the Breakfast Rice recipe which jogged my memory. You can compare.