Breakfast Porridge 

• 1 cup leftover brown rice 
• 2 cups water 
• 2 tbsp dried raisins 
• Dash of cinnamon 
• 1/2 cup walnuts 
• 2 to 3 tbsp organic greek yogurt

1. In a medium pot, bring rice, water, raisins, and cinnamon to a boil. Reduce heat to medium.
2. Cover and cook for 7 to 10 minutes, or until creamy.
3. Remove from heat, and serve topped with walnuts and yogurt.

• 2 tbsp peanut oil, divided 
• 2 eggs, beaten
• 1 onion, peeled and diced
• 2 garlic cloves, peeled and minced
• 3 to 4 button mushrooms, thinly sliced
• 1/2 tsp sea salt
• 1 cup cooked or leftover brown rice
• 1 stalk broccoli, florets and stem diced
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1/4 to 1/3 cup water (or chicken stock) 
• 2 scallions, minced

1. In a skillet, heat 1 tbsp oil and scramble eggs, breaking them into small pieces.
2. Remove eggs from the skillet and set aside.
3. Add remaining 1 tbsp oil, and sauté onions and garlic 1 to 2 minutes.
4. Add mushrooms and salt, and sauté 1 to 2 minutes
5. Add brown rice and broccoli to the skillet.
6. Combine toasted sesame oil, soy sauce, mirin, and water, and add to the skillet.
7. Cover and cook on medium heat 5 to 7 minutes, or until broccoli is tender.
8. Return cooked scrambled egg pieces to the pan and toss with vegetables and rice.
9. Garnish with minced scallions