After nearly 2 years of being on the Coeliac diet, I’ve nearly accepted life without sour dough and vegemite for breakfast. I say nearly – as the craving isn’t quite gone. It may never completely go, but what helps keep the craving at bay, is – bizarrely – brown rice. I now eat it for breakfast many times a week with all different sorts of things added to it.

My base is always the rice. I cook up big batches, let it cool, and then freeze in ziplock bags. That way I can always have it at the ready, as it does take a while to cook.

Once you have the rice cooked, these ricey breakfasts only take minutes to make, and what’s in them depends on what’s in your fridge. In most instances I’ll boil an egg to have with the rice, but on this occasion, I didn’t have time.

So my Monday breakfast was this: brown rice with avocado, lemon juice, coriander and tamari.

Brown rice brekkyIngredients

Cooked brown rice
Half or one avocado
Squeeze of lemon juice
Chopped fresh coriander
Drizzle of tamari

Some other ingredient suggestions:

Baby tomatoes
Cooked spinach
Boiled eggs (peeled & sliced)
Pieces of ham or smoked salmon
Herbs – parsley, basil or thyme are good
Finely cut chilli or sambal if you’re brave
Few drops sesame oil

What to do

It’s very easy. Just heat up your brown rice. Chop the avocado and add to the rice. Squeeze some lemon juice over, add the tamari and sprinkle fresh coriander. Quick grind of black pepper and that’s it.

Brown rice brekky