I remember reading this a while back, but after discussing this with Jennifer this morning, I may move to incorporate a few of these into our routine.
From Your Morning Pizza
Uncovering this little-known fact has made the savory, grain-based breakfast a matter of routine for me. I do polenta with butter and Parmesan; steel-cut oats with peanut butter (sometimes with hot sauce); and, a recent favorite, brown rice with dried mushrooms and dried tomatoes.
In addition to the polenta “pizza,” and the wheat berry-soy-scallions bowl, which I eat in one variation or another at least once a week, you might consider this coconut oat pilaf, a spicy, aromatic dish that will change the way you think about oatmeal. As for the wild rice and quinoa dish, a kind of stuffing for breakfast, this — like the traditional post-Thanksgiving meal — is a perfect place for leftovers. As is breakfast in general.
We’ll probably start by trying the polenta as an experiment, and see where it goes. Who doesn’t want a few more options at breakfast?