Monday was a bumpy night – our boys have been struggling with various forms of cold and flu and our dog decided to get in on the fun sometime around 4 am.
I eventually came downstairs to start the day feeling a little less than myself. My husband was already outside gathering the garbage for collection. I shuffled into the kitchen to get myself a mug a java and discovered that a cup had already been poured. I leaned over the cup to see that my Valentine had hand-drawn a heart in cinnamon… my eyes welled up. The Buddhists would tell me that this joy was in me all along. They’re right. And yet, this small, brilliant gesture, illuminated my day.
In celebration of the Chinese year of the Dragon, (and our own dragon baby), I couldn’t resist this little number.The coconut milk in this recipe is truly worthwhile and tastes absolutely delicious. I like to warm it up for that extra toe curl.
The handsome dragon fruit (or Pitaya) is native to Central America and cultivated in many Asian countries including China. Reminiscent of kiwi with its dark crunchy seeds embedded in the pulp, dragon fruit is sweet, fleshy and extremely cool with its fiery red skin and green scales. This exotic fruit has notable amounts of vitamin C, phosphorus and calcium. It should give slightly when gently squeezed for ripeness.
Black Dragon Cereal (Gluten Free)
1 cup wild rice
1 + 1/2 cup coconut milk
1/2 mango, diced
1/2 dragon fruit, diced
Handful of nuts for topping
You can cook the rice in advance of eating this cereal. Simply reheat in the morning.
If you are concerned about the calories in coconut milk, you can substitute part of the coconut milk with cow’s milk, rice milk, almond milk or soy milk. You can also cut the coconut milk with water if preferred.
Cook rice on stove top according to package directions (generally 2 cups of water to 1 cup of rice; allow water to boil and reduce to simmer for approximately 40 minutes).
In the meantime, warm coconut milk (or milk mixtures) in a small sturdy pot on stove.
Divide cooked rice among 4 bowls and top with warm coconut milk and diced mango and dragon fruit. Add nuts as desired.
The interior of dragon fruit with crunchy black
seeds similar to kiwi in taste and texture
Slicing – or should I say slaying – the dragon