Deck your kitchen, dining room or patio with bright decor and fun, festive springtime frills – brunch season is here. Whether your weekend morning meal is shared with that special someone or friends, family and neighbors; warm, sunny days can bring out the best of brunch.
Impress your loved one with these Mini Banana Rice Pancakes for two, a healthy and satisfying meal made with Minute Brown Rice & Quinoa Cups. This recipe allows for more moments together at the table because the whole-grain combination is ready in just 1 minute and prep time is minimal.
Pairing the crunchiness of red quinoa with the chewy texture of brown rice, these cups earned a spot on the “Men’s Health” Best Foods for Men Awards in 2022. Plus, packed in single-serve portions, you can eat the grains right out of the BPA-free cup for a simple lunch or snack that provides a good source of fiber with 55 grams of whole grains in each serving.
If you need a dish that feeds a crowd, put this Hearty Bacon and Egg Breakfast on the menu. Ready in 35 minutes, it can satisfy brunch cravings for a group of up to 12 as a main course that easily pairs with other morning favorites.
As an ideal complement to the eggs, bacon and cheese, Minute Rice & Quinoa can make this family-style recipe a breeze. In just 10 minutes, the tasty blend of brown rice, red rice, wild rice and quinoa cooks up light and fluffy for a slightly chewy, nutty flavor. It’s also a dependable replacement for oatmeal in other breakfast dishes so you can complete your mission to make meals quick and enjoyable. Not to mention, the bag is BPA-free and recyclable via store drop-off in most communities, while the carton is recyclable curbside.
Find more brunch inspiration for spring celebrations at MinuteRice.com.
Mini Banana Rice Pancakes
Prep time: 15 minutes
Cook time: 20 minutes
1 cup Minute Brown Rice & Quinoa
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoons freshly squeezed lemon juice
2 bananas, divided
1 egg, beaten
¼ cup pure maple syrup, divided
4 teaspoons butter, melted
2 tablespoons vegetable oil, divided
⅛ teaspoon ground cinnamon
Heat rice and quinoa according to package directions.
In a large bowl, whisk flour, baking powder, baking soda and salt.
In a medium bowl, whisk milk and lemon juice. Let stand for 5 minutes.
Mash ½ banana. Transfer to milk mixture. Add egg and 1 teaspoon maple syrup; stir to combine. Stir in melted butter.
Pour milk mixture over flour mixture. Whisk just until combined; do not overmix. Fold in rice and quinoa. Let the batter rest for 10-15 minutes.
Preheat a large nonstick skillet over medium heat; brush with 1 teaspoon oil. Once the skillet is hot, reduce heat to medium-low. In batches, adding oil as necessary, scoop 1 tablespoon batter per pancake into the skillet and cook 3-4 minutes, or until bubbles start to form. Flip and cook 1-2 minutes until golden on bottom.
Slice remaining half and full bananas. Serve pancakes with remaining maple syrup, banana slices and cinnamon.
Hearty Bacon and Egg Breakfast
Prep time: 5 minutes
Cook time: 30 minutes
Nonstick cooking spray
1 ½ bags Minute Rice & Quinoa
9 eggs, lightly beaten
5 bacon slices, cooked and crumbled
¾ cup shredded cheddar cheese
½ teaspoon salt
Black pepper, to taste
Preheat the oven to 325 F. Coat a 12-cup muffin pan with nonstick cooking spray.
Prepare rice and quinoa according to package directions.
In a medium bowl, combine rice and quinoa, eggs, bacon, cheese, salt and pepper, to taste.
Divide batter between prepared cups and bake for 18-20 minutes, or until eggs are just set.