Tropical Breakfast Orzotto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Combining my orzotto technique of creating a risotto-like dish without the baby sitting and my need for filling, wholesome breakfast, I came up with this. Creamy and rich from the coconut milk and packed with fruit, this unique breakfast is topped off with toasted coconut and nuts! Read more ! Ingredients:
1 cup dry orzo pasta |
1 cup pineapple juice(or all of what's retained from a 15oz can of drained pineapple, below) |
1 cup fresh orange juice |
1 cup water |
1 can coconut milk |
1/4 cup mango all fruit spread or puree(or similar tropical fruit, but don't use jam or jelly, just a spread with no added sugar) |
2 medium bananas, sliced |
1 can pineapple, crushed or chunk, chopped(rec using in it's own juices, no sugar added) |
1/2 cup dried currants(or raisins) |
1t vanilla or rum extract |
1/4 cup coconut |
1/4 cup pine nuts or macadamias |
Directions:
1. In large saucepan, bring water, pineapple juice and orange juice to a boil. See Photo
2. Add orzo and boil, per package directions, until JUST al dente
3. Meanwhile, toast coconut and nuts in oven safe skillet(I use cast iron) in 400 oven for 5-7 minutes until lightly browned See Photo. Shake once during toasting process.
4. Drain pasta when done, but do not let set
5. Return to pan and add 3/4 of the coconut milk, and all of the fruit spread/puree, currants and pineapple See Photo
6. Cook on low heat, stirring frequently, just to let orzo absorb more the liquid and to warm through. Add more coconut milk, a little at a time, til gone or orzo is no longer absorbing it. This might not take the full can of milk.
7. Add vanilla and lemon juice and bananas and stir to combine.
8. Top each serving with toasted coconut and nuts.
9. This is great eaten warm, similarly to oatmeal, but would also do well taken out in thermos for a camping or hiking trip.
|
|