Here is an easy and gluten-free breakfast:
Creamy Rice Breakfast (from Erica White)
1 cup whole grain brown rice
4 cups soy milk (my favorite is the UNSWEETENED vanilla one from Westsoy)
Optional : Cinnamon and/or freshly-grated nutmeg
Cook overnight in a slow-cooker (8-9 hours) on low. Stir well in the morning and sweeten with stevia or xylitol if you like.
Tuesday, February 19, 2008
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