Rice Bowl Breakfast with Fruit and Nuts

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.

Prep Time: 15 minutes

Cooking Time: 5 minutes

Servings: 2

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

  1. 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.
  2. Divide rice mixture between two bowls. Top with fruit and nuts. Serve warm.
  3. Refrigerate leftovers within 2 hours.

Nutrition Information

Nutrients Amount
Calories 280
Total Fat 6 g
Saturated Fat 1 g
Cholesterol
Sodium 35 mg
Total Carbohydrates 55 g
Dietary Fiber 5 g
Total Sugars 23 g
Added Sugars included
Protein 7 g
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