Hot Brown Rice Cereal with Dried Fruit
Everyday Gluten-Free Slow Cooking © 2012 by Kimberly Mayone and Kitty Broihier, Sterling Publishing Co., Inc.
- 3 3⁄4 cup water
- 1 cup Japanese medium-grain brown rice
- 1⁄2 cup natural applesauce
- 1⁄4 cup dried cranberries
- 1⁄4 cup chopped dried apricots
- 2 Tbsp dried currants
- 2 Tbsp real maple syrup or honey
- 2 Tbsp butter
- 1⁄2 tsp ground cinnamon or ground cardamom
- 1⁄4 tsp kosher salt
- 1⁄8 teaspoon ground ginger
- Toasted almonds or walnuts (optional)
- Light cream (optional)
- Stir together all ingredients except nuts and cream in slow cooker crock. Cover and cook 1 hour on LOW (or 30 minutes on HIGH). Stir and then cover and cook an additional 7 hours on LOW (or 3 to 3 1⁄2 hours on HIGH).
- Stir cereal well before serving. Garnish cereal with nuts and a touch of cream, if desired.
Per serving (made with maple syrup, cinnamon, and 1⁄8 cup toasted almonds per serving): 266 Calories, 6 g Protein, 8 mg Cholesterol, 36 g Carbohydrates, 12 g Total sugars (3 g Added sugars), 4 g Fiber, 13 g Total fat (3 g sat), 63 mg Sodium, ★★★ Vitamin E, ★★ Vitamin B2 (riboflavin), Magnesium, Phosphorus, ★ Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Zinc
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