Use a combination of fresh, canned, frozen and dried fruit in this recipe.
You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.
Our Brown and White Rice Magazine features this recipe:
Ingredients
1 cup
cooked brown rice
1⁄2 cup
nonfat or 1% milk
1⁄2 teaspoon
cinnamon
1 cup
chopped fruit (try a mixture - apples, bananas, raisins, berries, peaches)
2 Tablespoons
chopped nuts (try unsalted walnuts or almonds)
Directions
Combine cooked rice, milk and cinnamon in a microwave safe bowl. Microwave on HIGH for 45 seconds. Stir and heat for another 45-60 seconds, or until rice mixture is heated through.
Divide rice mixture between two bowls. Top with fruit and nuts. Serve warm.
Refrigerate leftovers within 2 hours.
Notes
Use a combination of fresh, canned, frozen and dried fruit in this recipe.
You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.
2 Comments for "Rice Bowl Breakfast with Fruit and Nuts "
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Submitted by watkinbr on Thu, 12/08/2016 - 14:14Had this for breakfast this morning, it was great! It used apples & bananas, and chopped almonds.
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Submitted by Eatyofruitsandv... on Mon, 11/17/2014 - 10:54I love rice bowls, but have never thought to have a sweet one from breakfast! Great idea!