New online ordering

Check Menu

We shared in the power of creating a morning routine how you can set up the ultimate morning routine to help you conquer your day.Here’s a brekkie recipe that will have you eating a healthy breakfast every morning, and which will see you nourished, satisfied and powering through your day!  

Brekkie Rice with rhubarb compote, natural yoghurt, fresh fruit and sweet Dukkah

The ingredients and method for this recipe may seem overwhelming but prepare this on a lazy Sunday afternoon and you’ll have breakfast sorted for the week.

Serves 10

100g wild rice

200g red rice

200g white quinoa (or whichever colour you prefer)

1L almond milk

3 cinnamon quills

2 star anise

2 tbs honey

2 vanilla bean, or 2 tsp vanilla essence

Rhubarb compote

1 bunch rhubarb

2 tsp vanilla essence

Juice of 1 lemon

 

Sweet Dukkah

100g slivered almonds

50g poppy seeds

20g white sesame seeds

1 tsp caster sugar

1 tsp cinnamon

splash of water

 

To serve

Natural yoghurt

Fresh strawberries, blueberries, bananas, kiwi fruit – whatever is in season!

 

Method

Place wild rice into a small pot with 300ml of cold water. Bring to the boil, cover and reduce heat to low, allow to cook for a further 20-25 minutes. Check cooking instructions on packet as cooking times may vary.

Place red rice in a medium pot with 300ml of cold water. Bring to the boil, cover and reduce heat to low, allow to cook for a further 15-20 minutes. Fluff with a spoon to prevent from sticking.

Bring quinoa and 400ml of water to a boil in a medium saucepan. Once it’s boiling, reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.

Now that you have all of your rice cooked, place all three into a large pot along with the almond milk and spices. Allow to simmer on very low heat for about 20 minutes or until the almond milk has been absorbed. Place brekkie rice into a container ready for quick access.

While cooking out brekkie rice we can get started on the compote. In a medium saucepan place the rhubarb on medium-high heat along with the vanilla and lemon juice. Cook for 5 – 10 minutes or until the rhubarb begins to break down and become soft and sticky. Once soft, take a spoon out and check for bitterness, it may need a dash of honey or sugar to help balance. Transfer to a container and leave to cool.

Place the almonds and seeds into a mixing bowl, adding in the sugar and cinnamon. We want the cinnamon and seeds to stick to the almonds so we need a splash of water (no more than 30-60ml of water) mix to combine until all ingredients start to come together. Spread the nut and seed mix flat out on a large baking tray and place in the oven at 160 degrees for 10 minutes or until the nuts have turned golden brown. While the nuts are still warm use a spatula to scrape them off the baking tray and separate them (they’ll want to stick together), and place into a container.

To serve you can heat the brekkie rice up on cold days or serve at room temperature, completely up to you! Serve out about a cup of the brekkie rice and top with 2 tbsp of natural yogurt, 1 tbsp of rhubarb compote, a nice mix of seasonal fruits, and top with a sprinkle of the sweet Dukkah.