Recipe: Breakfast Pilaf, Sweet or Savory (using brown rice, oats or whole grains)

BREAKFAST PILAF, SWEET OR SAVORY
"If you think you don't have the time to make hot cereal, think again. Yes, this takes a while, but most of the cooking here is unattended, and if you make double (or triple) batches, you can do the actual cooking once and reheat servings in the microwave all week long.

Rice is wonderful in the morning, but you can use quinoa or cracked wheat here without changing the technique at all. Steel-cut oats are good, too.

I encourage you to try the savory variation and, for more grain and stir-in ideas, see below."


1 tablespoon olive oil or vegetable oil
1 1/3 cups any long- or short-grain brown rice*
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups water
2 tablespoons maple syrup
3 cups fruit (chopped if necessary)
1/2 cup chopped fresh mint, for garnish (optional)

1. Put the oil in a large, deep skillet or medium saucepan over medium heat. When it's hot, add the rice. Cook, stirring, until the kernels are glossy, completely coated with oil, and have started to color, 3 to 5 minutes.

2. Add a pinch of salt and the spices and cook, stirring, until fragrant, about 1 minute.

Add 1 3/4 cups water, the syrup, and half of the fruit; stir once or twice, and bring to a boil. Lower the heat so the mixture bubbles gently and cover the pan.

3. Cook until most of the liquid is absorbed and the rice is just tender, 20 to 40 minutes, depending on the rice. Uncover, stir in the remaining fruit and half of the mint, if you're using it. Replace the lid, and remove from the heat. Let the pilaf rest for at least 5 (or up to 20) minutes. Taste and adjust the seasoning. Fluff the mixture with a fork and serve, topped with the remaining mint.

Makes: 4 servings

Nutritional Info Per Serving (with mixed fruit): Calories: 343; Cholesterol: 0mg; Fat: 6g; Saturated Fat: 1g; Protein: 6g; Carbohydrates: 68g; Sodium: 255mg; Fiber: 7g; Trans Fat: 0g; Sugars: 13g

VARIATIONS:

SAVORY BREAKFAST PILAF WITH SOY SAUCE AND CHERRY TOMATOES
(Don't knock it 'til you try it!) Skip the spices and sugar. Substitute halved cherry tomatoes for the fruit, and chives or cilantro for the mint. Stir in 1 tablespoon soy sauce along with the liquid in Step 2 and add half of the cherry tomatoes. Continue with the recipe, stirring in the rest of the tomatoes and chives in Step 3. Pass more soy sauce at the table for drizzling.

HOT-AND-SWEET BREAKFAST PILAF
Skip the sugar. Substitute 1 tablespoon dried chiles or 1 chopped fresh hot chile (like jalapeno or Serrano) for the spices and add 1 chopped bell pepper and 1 chopped yellow onion along with the rice in Step 1.

*MORE WAYS TO VARY BREAKFAST PILAF:
- Oatmeal is the go-to grain at breakfast, but it's only one of several options. As mentioned above, steel-cut oats, quinoa, and cracked wheat are all excellent substitutes. But don't stop there. Millet, farro, and kasha offer completely different flavors and chew, and take just a few minutes longer to cook.
- On days when you have more time, go for a big batch of longer-cooking grain, like wild rice, wheat berries, hulled barley, or hominy, which all have a satisfying hearty chew. Even whole wheat couscous works well in this recipe, especially with dried fruit and spices like cinnamon and allspice. You need to make some adjustments, though: In Step 2, after you cover the pan, remove it from the heat and let it sit for 10 minutes, then continue with the recipe.
- The stir-ins for this pilaf are only limited by what you've got handy (and what you think qualifies as breakfast - though this will probably change the longer you're eating VB6). Fresh and dried fruit, nuts, warm spices, and sweetener are typical breakfast flavorings, but if you're willing to go savory, a whole new world opens up. Try aromatics like onions, shallots, scallions, leeks, ginger, or lemongrass; any chopped fresh herbs or vegetables; or intense flavor boosters like olives, dried tomatoes, nuts, or even a spoonful of salsa or last night's leftover vegetables, slaw, or salad.

Source: VB6 (Eat Vegan Before 6:00) by Mark Bittman