This baked brown rice recipe is such a treat! The breakfast and dessert is healthy, too, providing more than a 1/2 cup of fruit in each serving.
A few months ago, I got tested for food sensitivities. I'd been having horrible migraines and was feeling congested and pretty low-energy. As part of the diet therapy following the food sensitivity testing, I followed a pretty limited diet (only about 20 foods!)
So I became creative with the limited list of foods that I could eat, including cooking with brown rice. On that list: almonds, rice, raspberries, banana lemon, and honey. Ta-dah! I created my Almond Raspberry Banana Baked Rice. If you love bananas as much as I do, try:
While I can thankfully eat many more foods now, this dish remains one of my favorite tasty and healthy—and works for breakfast or dessert. If eating for breakfast, pair it with a protein such as a plain Greek yogurt or a couple of scrambled eggs. (For more on food sensitivities, read my recent Sonima.com article, "What Does It Mean to Have Food Sensitivities?")
Helpful kitchen tools:
1 cup cooked brown rice
2 bananas, sliced
1/2 pint raspberries
4 Tbsp. slivered blanched almonds
1 Tbsp. honey
1 Tbsp. lemon zest
Preheat the oven to 375° Fahrenheit. In a casserole dish, combine rice, banana slices, and 2 Tbsp. almonds. Gently fold in raspberries, then drizzle with honey. Top with remaining almonds and lemon zest, then drizzle with honey. Bake for about 20 minutes. Serves 4.
Nutritional information per serving: Cal: 180 Fat: 4.5 g Sat fat: 0 g Pro: 4 g Carbs: 35 g Sugar: 13 g Fiber: 6 g Chol: 0 mg Sod: 0 mg
Find this post helpful? At no additional cost to you, support the maintenance of running this site by using my Amazon affiliate links to shop. Thank you!
And don't forget to sign up for my newsletter to get weekly updates delivered straight to your inbox!