Pear and Berry Brown Rice Bake

Preparation time: 5 minutes

Cooking time 20 minutes

Servings: 4-6

Ingredients

2 cups brown basmati rice, cooked (perfect for when you have leftovers)
1 pear, sliced
1 cup frozen raspberries or blueberries
¾ cup of pecans and almonds, crushed
3 pasture-rasied eggs
400 ml of coconut milk
½ tsp vanilla essence
1 tbsp monkfruit sweetener
½ tsp cinnamon powder
¼ tsp of cardamom powder
2 clove tops, crushed
Lemon zest from 1/2 unwaxed lemon

TOPPINGS

Coconut yoghurt (e.g. Coyo)

Method

Preheat the oven to 180° C. Cover the bottom of a 1.5 liter baking dish with the cooked brown basmati rice. Lay the sliced pear ontop, evenly distributed over the rice, followed by the raspberries, then sprinkle with the nuts.

In a bowl whisk the eggs and add the coconut milk, vanilla, monkfruit, cinnamon, cardamon, crushed clove tops and lemon zest. Whisk well to combine and pour over the rice, pear, berry and nut mixture. Give the baking tin a slight shake to distribute the mixture evenly in the tin.

Place in the oven and bake for 20 minutes. Let it cool for a few minutes and serve with coconut yoghurt.

Enjoy!

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