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Have you noticed over the last week that the mornings have become a little milder? That the 7am sprint to the shower isn't as chilly or savage? Spring is almost in reach! As the weather starts to warm up we often feel like a lighter breakfast that still delivers the same warmth and comfort as a bowl of oats. Enter Rolled Rice Flakes. Quick to prepare, nutritious, gluten free and soothingly delicious, they're the perfect breakfast in a bowl, hot or cold - and we're going to walk you through both!  CHILLED OVERNIGHT RICE PORRIDGE
Ingredients: 1/2 cup rice flakes ½ milk of your choosing 1-2 tsp honey or maple syrup Method: Combine ingredients in a jar or bowl, cover, pop it in the fridge. The next morning your rice porridge is ready to eat! FOR A WARM BOWL OF RICE PORRIDGE Ingredients: 1/2 cup rice flakes 1 cup milk of your choosing 1-2 tsp honey or maple syrup Method: Add milk and rice flakes to a saucepan, bring to a gentle simmer and cook whilst stirring for 5 mins. Add sweetener of your choice and serve. (You can also take the overnight chilled porridge and quickly warm it for a minute or two on stove.) PIMP MY RECIPE: Try adding the following to your warm or cold rice porridge: Flaked almonds, currants & hemp seeds Fresh berries and flaked coconut Sliced banana and walnut pieces Grated apple and cinnamon Cocoa powder or nibs and vanilla extract
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 The idea for this dahl came to me on a sticky, 38°c summer day. The kids had requested dahl for dinner and the thought of a bowl of hot food didn't fill me with joy. I thought of ways I could rejig the ingredients and flavour profile of a traditional dahl to better suit both the weather as well us Sydneysiders' love of zesty flavours; casual meals that are simple, fresh and nourishing to boot. The result is a dish that ticks many important boxes: it's family friendly, costs only a few cents per serve, is simple and quick to prepare, and adaptable for different palates and weather. In the warmer months, serve this dish at room temp and garnish with coconut, mango, yoghurt and all things summer. In winter, add an extra cup or 2 of stock, serve hot and top with chutney for a soupy hug in a bowl. We hope you enjoy our adaptation of a family favourite!
Method:
In a large saucepan saute onion, garlic, ginger and spices in oil, on a low heat for 2-3 mins. Add water, salt, honey and rice. Bring to boil, reduce heat, add lentils, cover, simmer for 15 mins. Turn off heat but leave lid on a further 5 mins. At this point, check dahl for consistency - if it needs more water, add about ½ a cup, or more if you prefer a soupier dahl. Allow rice and lentil mixture to cool a little (aprox 20 mins) before tossing it gently in a serving bowl with the tomato and cucumber. Serve at room temperature with yoghurt and any of the suggested garnishes. To really add that special touch serve it with our super simple 2 Ingredient Naan Bread. |
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