Foxy Summer Porridge

Bread and Circus is one of our favourite places to have breakfast which luckily, also happens to be just around the corner from where we live

It is a hip, very popular café with a great atmosphere, delicious food and really interesting and yummy smoothies and juices

Last weekend when we were there I tried their ‘foxy summer porridge’.  Described on the menu as sticky black rice, quinoa and chia seed cooked with pandan and coconut milk, cooled and served with mango, house made yoghurt and black sesame rapadura syrup.

It was scrumptious and almost like eating dessert for breakfast.  I decided to have a go making it at home with just a few changes…

My Version of Foxy Summer Porridge

Serves 3

• 1/2 cup black glutinous rice
• 1 tablespoon black quinoa
• 1 3/4 cups coconut water*
• 2 1/4 teaspoons black chia seeds
• 3/4 cup 5am vanilla bean yoghurt
• 15 strawberries, halved
• 1/2 mango, diced
• 3 teaspoons pure maple syrup

directions:

1. Generously cover rice and quinoa with water and set aside to soak for 1 hour
2. After 1 hour, drain rice and quinoa, place in a small saucepan with 1 1/2 cups coconut water, bring to the boil, then simmer with lid on for 40 minutes until rice has softened
3. When cooked, remove from heat, stir through 2 teaspoons of chia seeds and the remaining 1/4 cup of coconut water
4. Set aside with the lid on and allow to cool or leave overnight to go cold (no need to refridgerate)
5. When ready to serve, divide between 3 serving bowls, top each with 1/4 cup yoghurt, 5 strawberries and 1/3 of the mango
6. Drizzle with 1 teaspoon of maple syrup each and divide the remaining 1/4 teaspoon of chia seeds between the bowls
7. Enjoy!

Per Serve:  1139kJ or 271 calories; P 10g Fat 5g SFat 2g CHO 47g Fibre 5g

Did you know?

Black rice is a whole grain food like brown rice, so is a healthier choice.

Glutinous or sticky rice is generally higher GI than other rice (except jasmine) however the GI was measured when the rice was hot.  As rice cools, resistant starch forms between the molecules, which takes the body longer to break down.  Therefore cold cooked starchy foods like rice (and potatoes) are more slowly digested so they have a lower GI.

*Coconut Water

Coconut water is a clear liquid (95 percent water) extracted from young, green coconuts that have not reached maturity (as the coconut matures, the water inside is replaced by more coconut “meat” and air). These look much different than the mature brown hairy coconuts you commonly see in the produce section or fruit and vegetable shops.

Coconut water contains many natural electrolytes, vitamins (especially the B vitamins), minerals, trace elements (including zinc, selenium, iodine, sulfur, and manganese), amino acids, enzymes, antioxidants and phytonutrients.  It is low in sugar, but pleasantly sweet

Due to its content of electrolytes and natural salts, especially potassium and magnesium, it is reported to be great for post-exercise rehydration

Coconut water is rich in cytokinins, or plant hormones that have anti-cancer, anti-aging, and anti-thrombolytic benefits in humans

It is easily available in the Asian section of the supermarket or in any Asian supermarket