When I was little, my mom would make rice pudding from dinner leftovers. She’d whip it up with raisins and it was always topped with a healthy dash of cinnamon. To this day, rice pudding is one of my go-to comfort foods. Served warm or cold from the fridge, it’s all delicious to me.

I’ve been craving rice pudding more often these days, so I’ve been experimenting with my rice pudding ingredients to create a version I feel good eating on the daily.

Made with whole grain brown rice, reduced-fat milk and sweet raisins, this version makes for a wholesome breakfast or mid-day snack. For years, I made rice pudding in the oven, but more recently I’ve been making mine on the stove which creates a super creamy and rich-tasting pudding every time. It’s passed the extended family taste test and, most importantly, the toddler taste test.

A healthy dash of cinnamon, orange zest, fresh orange juice and vanilla extract kick up the flavor a bit, too.

No Bake Brown Rice Pudding

This recipe makes about 3 1/2 cups of rice pudding which makes about five-six portions for us.

1. Combine all ingredients in a medium-sized saucepan: 2 cups of cooked brown rice (I always use Trader Joe’s cooked, frozen bagged brown rice), 3 cups of 2% milk, 1/3 cup of sugar and 1/2 cup of raisins. Add a pinch of salt, splash of pure vanilla extract (approximately 2 teaspoons), a dash of cinnamon (more or less depending on your preference), orange zest from one medium-sized orange and a splash of fresh orange juice (approximately 1 tablespoon). Stir ingredients together.
2. Bring to a rolling boil and lower the heat (between simmer and low). Cook for about 20-25 minutes, stirring often.
3. Once the milk is absorbed and the rice pudding is thickened, turn off heat.
4. Let sit about five minutes and serve warm or transfer pudding to a small casserole dish or individual bowls/mason jars for cooling and storing in the fridge. Enjoy cold or re-heat in the microwave.

This recipe is a great way to get more whole grains in your day and introduce (sneak) more whole grains into your kids diet. If you’re an oatmeal breakfast lover, try this brown rice pudding for a little change-up in your morning routine.  Experiment with the ingredients – use your milk of choice, less sugar or other dried fruit like dried cherries – to create your favorite version. If you do, please share your favorite version with me!

XOXO,

Emily

Pepperoni Panzanella, a recipe created by Laura Chalela Hoover, MPH, RDN and published in Mom’s Sugar Solution

 

Mom’s Sugar Solution, a new cookbook written by my friend and registered dietitian nutritionist, Laura Chalela Hoover, MPH, RDN, has become my go-to guide for new recipe inspiration for my kids and for our entire family. Did you see my top five reasons to add this cookbook to your recipe library? You can get my full review here as well as some of the favorite recipes we’ve tried so far including Laura’s Pepperoni Panzanella.

It’s a simple recipe made with flavorful ingredients and topped with fresh basil. I make it most every week to have something quick and satisfying to enjoy midday. It’s also become a brunch staple when entertaining friends or family (and it receives rave reviews every time!)

Laura was kind enough to let me share this recipe from Mom’s Sugar Solution with you guys. Add this to your lunch or dinner menu this week and let me know what you think!

Pepperoni Panzanella

Recipe Courtesy Laura Chalela Hoover, MPH, RDN from Mom’s Sugar Solution

Serves: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients:

2 (1″-thick) slices crusty whole-grain bread, cut into 1/2″ pieces

1 pint cherry tomatoes, halved

8 ounces fresh mozzarella pearls

4 ounces sliced pepperoni, halved

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup thinly sliced fresh basil leaves

 

Steps:

1. Prepheat oven to 350 degrees Fahrenheit. Place bread on a baking sheet and toast 10 minutes or until lightly golden. Transfer to a large serving bowl and let cool 5 minutes.
2. Add tomatoes, mozzarella, pepperoni, olive oil, vinegar, salt, and pepper to bowl. Toss to combine. Let sit about 30 minutes to allow bread to soften. Garnish with basil and serve.

 

At least once a week, we’ll make whole grain salad bowls for dinner. They are quick and easy to make, and you can combine pretty much anything to create a filling and yummy meal. We like the flavor and textures of ancient grains like farro or quinoa which I typically use as our salad base topped with a variety of whole foods like roasted veggies, beans, toasted nuts or poached eggs.

When I came across a couscous recipe from the California-based restaurant, Lemonade, in a recent issue of Style Watch, I tore it out and used it as a starting point to make a new grain bowl we’ve been enjoying on repeat ever since.

I think the star of this dish is a toasted pistachio dressing. My take on this recipe includes quinoa topped with crumbled feta and roasted sweet potato along with many other fresh and colorful fixings.

Quinoa Salad with Feta and Toasted Pistachio Dressing

Quinoa Salad

1 cup dry quinoa

1-2 medium sweet potatoes, skinned and diced into about 1-inch cubes

1 pear, diced

1/2 cup fresh mint, chopped (if you don’t have mint on hand or don’t like it, substitute with flat-leaf parsley and/or fresh basil)

About 1/2 cup of feta, crumbled

About 1/3 cup pomegranate seeds (dried cherries or cranberries would be just as tasty and colorful)

Handful of roasted pistachios, chopped

Toasted Pistachio Dressing

1/4 cup raw, shelled pistachios

3/4 extra-virgin olive oil

1 tsp lemon juice

2 Tbsp of red raspberry vinegar

1 Tbsp pure maple syrup

1/2 small shallot, minced

salt and pepper, to taste

 

1. Prepare the toasted pistachio dressing. Toast about 1/4 cup of shelled pistachios in the oven at 325 degrees for about 10 minutes. Remove from the oven. Combine the toasted nuts with 3/4 cup of extra virgin olive oil in a blender and blend until smooth. Add the fresh lemon juice, red raspberry vinegar, maple syrup and a pinch of salt and pepper. Blend until all ingredients are thoroughly combined. Set aside.
2. Prepare quinoa according to the packaging directions. Once cooked, pour into a large mixing bowl and set aside.
3. Heat oven to 375 degrees. Toss sweet potato cubes with about 1 Tbsp of extra-virgin olive oil and a pinch of salt and black pepper. Lay flat on a baking dish with parchment paper. Roast in the oven about 15 minutes or until tender.
4. Add the roasted sweet potatoes to the quinoa bowl along with the pear, feta and pomegranate seeds. Gradually add the dressing and mix (Note: You may have extra dressing based on your preference). Season with salt and pepper, as you like, and garnish with fresh mint and top with the crushed pistachios.

I hope you enjoy this flavorful and easy weeknight dinner recipe as much as we do! It’s satisfying as a main dish meal or would pair nicely as a side with grilled salmon or chicken.

What are your favorite quick and easy one-bowl meals to make?

XO,

Emily