1 cup sweet brown rice (or short-grain brown rice)
1/2 cup raisins
1/4 cup shredded coconut
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons chopped, toasted nuts, for garnish
Directions
In medium saucepan, combine 1 1/2 cups non-dairy milk, rice, raisons, shredded coconut, and salt.
Bring to a boil, then turn down heat to low and cover. Simmer for about 30-35 minutes. Do not remove lid until at least 30 minutes has passed.
Open the lid and stir rice, ensuring that you scrape the bottom and sides. Add a bit more non-dairy milk if you need to reach a more pudding-like consistency.
Top pudding with toasted nuts and serve warm.
Cover and refrigerate leftover pudding. When you reheat rice pudding, you may need to add a bit more non-dairy milk.
1 teaspoon cold pressed extra virgin olive oil or sesame oil
1 teaspoon garlic powder
½ teaspoon sea salt
½ cup parsley for garnish
Directions
Wash millet three times, or until water runs clear.
Sauté millet, garlic powder, and sea salt in a little olive oil or sesame oil on medium‐high flame, until water is fully evaporated and millet starts to toast.
Add in water or vegetable stock, and herbs, if using, and bring to the boil. Stir in chopped cauliflower and then simmer for about 40 minutes, or until cauliflower and millet is cooked through.
You may serve chunky as‐is, or mash with a potato masher or a stick blender.
Stir in finely chopped parsley for a bit of color before serving.
