Rice Breakfast


By Peggy O’Mara

It’s easy to get into fixed ideas about what’s appropriate for breakfast, but children do not have time-related prejudices about food and remind us to experiment with the unusual. Have you tried raisin, cinnamon mochi with butter or jam for breakfast? (Look for it in the refrigerator section of your natural grocery store.) What about sweet potatoes, kidney beans and toast? How about steamed vegetables or vegetable soup with spelt biscuits? Dr. Phil Incao suggests that we eat breakfast like a king, lunch like a prince and dinner like a pauper. In this way, we get most of our protein earlier in the day, which is better for the digestive system.

My favorite new breakfast, great for Sunday breakfast or brunch is brown rice with kelp, gomasio and seasonings of your choice; miso soup; and pan friend ruby red trout.

Rice: Bring two cups of water to a boil and add 1 cup of short grain brown rice. Cover with a tight fitting lid. Turn down heat immediately to medium low and simmer for 50 minutes. Turn off the heat for the last 5 to 10 minutes. Leave lid on until serving.

Trout: Rinse each piece of ruby red trout and dab dry with a cloth or paper towel. Heat a cast iron or other skillet to almost smoking. Add butter to pan and as butter sizzles, add trout skin side down. Turn and cook on other side. Fry for 3 to 5 minutes per side. Serve with lemon slices.

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