Breakfast Mush Recipe Recipe

Name: Breakfast Mush Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. Water; 1/2 c. Vanilla soy lowfat milk; 1/8 c. Brown rice; 1/4 c. Coarse corn meal (polenta); 1/4 c. Wheat bran; 1/2 c. Thick oats; 1/8 c. Toasted buckwheat; 1 tsp Black strap molasses; 2 Tbsp. Honey; 1 tsp Powdered ginger; 1 1/4 tsp Cinnamon; 1/8 tsp Sea salt; 2 Tbsp. Soy protein pwdr; 1 tsp Vanilla extract; 1/2 c. Fresh blueberries x Maple syrup

Servings: persons

2 1/4 c. Water
1/2 c. Vanilla soy lowfat milk
1/8 c. Brown rice
1/4 c. Coarse corn meal (polenta)
1/4 c. Wheat bran
1/2 c. Thick oats
1/8 c. Toasted buckwheat
1 tsp Black strap molasses
2 Tbsp. Honey
1 tsp Powdered ginger
1 1/4 tsp Cinnamon
1/8 tsp Sea salt
2 Tbsp. Soy protein pwdr
1 tsp Vanilla extract
1/2 c. Fresh blueberries x Maple syrup

1
In a medium-sized sauce pan: Overnight: soak rice in sea salted water.
2
Morning: Bring same water to a boil.
3
Add in corn meal, oats, bran, molasses, honey, ginger, cinnamon.
4
Reduce heat and simmer covered for 10 min; then add in buckwheat, soy lowfat milk and protein pwdr.
5
Return to a easy boil and cook uncovered over medium heat, stirring regularly, for 5-10 more min or possibly till desired consistancy.
6
Remove from heat, transfer to a large bowl and stir in vanilla and berries.
7
Top with maple syrup if you have a sweet tooth.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/4 c. Water, 1/2 c. Vanilla soy lowfat milk, 1/8 c. Brown rice, 1/4 c. Coarse corn meal (polenta), and more.

Yes, Breakfast Mush Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Mush Recipe

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