PS Coconut-y Rice & Breakfast Casserole
Chef: Laura Theodore, The Jazzy Vegetarian
Makes: 3-4 Servings
Prep Time: 10 min
Cook Time: 40-45 min
Total Time: 50-55 min
INGREDIENTS
1 c uncooked long-grain brown rice
½ c unsweetened shredded dried coconut
½ t ground cinnamon
½ t vanilla extract
6 large Medjool dates, pitted and chopped
3 c water
2 T maple syrup, plus more for serving
Nondairy milk, for serving
DIRECTIONS
Preheat the oven to 375 degrees F.
Put the rice, coconut, cinnamon, vanilla, and dates into a medium-sized casserole dish with a tight-fitting lid. Stir to combine.
Pour the water over the rice mixture and gently stir to combine.
Cover and bake for 40 to 45 minutes, or until the water is almost absorbed and the rice is soft. Remove from the oven, uncover and drizzle 2 tablespoons maple syrup over the top.
Cover and bake for 5 to 10 minutes more until all water is absorbed.
Put the dish on a wire rack and let stand for 20 minutes before serving.
TIPS
Serve with nondairy milk and more maple syrup on the side,
if desired.
This hearty bowl makes for substantial breakfast fare. Baked in the oven, it’s a great choice for busy mornings. This recipe can be easily doubled or tripled to feed a crowd!
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian at:
www.jazzyvegetarian.com , www.lauratheodore.com , www.vegan-ease.com
Streaming Online Television Channel: www.jazzyvegetariantv.com
Facebook: https://www.facebook.com/JazzyVegetarian
