Red Rice, Millet and Oat Breakfast Bake
red rice, millet and oat breakfast bake is a super authentic Bhutanese breakfast
A hearty, easy, good for you breakfast
2/3 cup Bhutanese red rice
1/3 cup millet
2 ½ cups water
1 cinnamon stick, broken in half
1 black cardamom pod (or 2-3 green cardamom pods)
2 bay leaves
½ TB unsalted butter
½ cup roasted unsalted cashews, coarsely chopped
1 TB brown sugar
½ cup old-fashioned rolled oats
½ cup dried cranberries, coarsely chopped
2 ripe bananas, mashed (for about 1 cup)
2 cups of milk, any variety
2 large eggs
3 TB brown sugar
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¾ tsp salt
½ tsp vanilla
The night before :
In a small saucepan (or electric rice cooker) combine the rice, millet, water, cinnamon stick, cardamom and bay leaves; allow grains/spices to soak for at least 20 minutes before cooking. Cover and bring to a boil. Reduce to a simmer, being careful mixture does not boil over.
Cook until grains are tender, about 25 minutes. Pick out whole spices and discard. Cool and transfer cooked grains to an airtight container and refrigerate overnight.
The next morning :
Preheat the oven to 350F. Butter a 2 quart round ceramic baking dish or a deep pie plate. Set aside.
In a small pan, melt butter over medium heat until beginning to brown. Add cashews, shaking pan or stirring occasionally, being careful not to burn them. Remove pan from heat and add the brown sugar and toss to combine. Set aside.
In a large bowl, gently break up the cooked grains with a spoon (or your hands, in my case). Fold in the oats, and cranberries to evenly incorporate.
In a separate bowl, combine mashed bananas, half-and-half, eggs, brown sugar, spices, salt and vanilla, mashing the bananas and overall combining it really well. Pour liquid mixture into grains and stir. Transfer to prepared baking dish.
Top with toasted brown butter cashews. Bake for 40-45 minutes until top is golden and puffed up.
Serve immediately, with a dollop of plain yogurt, if desired. Enjoy!