Cooking rice pudding in a slow cooker guarantees perfect results every time. The lovely creamy texture with coconut milk is sumptuous for any night of the week or a special occasion.
3/4 cup (180 mL) short-grain brown rice
14 oz (398 mL) can light coconut milk
1 cup (250 mL) water
1/3 cup (80 mL) demerara sugar or raw coconut crystals
1 tsp (5 mL) vanilla extract
Generous pinch of salt
1 cup sliced peaches, frozen or fresh
2 tsp (10 mL) coconut oil
1 Tbsp (15 mL) demerara sugar or raw coconut crystals
2 tsp (10 mL) fresh lemon juice
2 Tbsp (30 mL) chopped toasted pecans
2 Tbsp (30 mL) toasted semi-sweetened coconut
Combine rice, coconut milk, water, sugar, vanilla, and salt in small 3 L slow cooker. Stir to blend. Cover and cook on high for 3 to 4 hours or until rice is tender. Uncover and stir well. Serve hot or cold.
Heat coconut oil in skillet. Add peaches and sauté over medium heat until they begin to sizzle. Gently flip slices with thin spatula and sprinkle with sugar. Continue to sauté until sugar begins to caramelize, about 2 or 3 more minutes. Drizzle with lemon juice and any peach juices that may have collected during defrosting or slicing. Shake skillet gently to blend. Sauté for another minute or until mixture begins to bubble and thicken.
Remove from heat and cool briefly. Spoon over servings of rice pudding and sprinkle with pecans and coconut.
Each serving contains: 177 calories; 2 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 20 g total carbohydrates (8 g sugars, 2 g fibre); 88 mg sodium
source: "Slow Cooking", alive #375, January 2014
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.