Recipe credit
Rice Bowl Breakfast with Fruit and Nuts from Food Hero, Oregon State University, Cooperative Extension Service
Ingredients
- 1 cup cooked brown rice
- 1/2 cup nonfat (skim) milk (or 1% milk)
- 1/2 teaspoon cinnamon
- 1 cup chopped fruit (try a mixture - apples, bananas, raisins, berries, peaches)
- 2 tablespoons chopped nuts (try walnuts or almonds)
Directions
- Wash hands with soap and water.
- Combine cooked rice, milk and cinnamon in a microwave-safe bowl. Microwave on HIGH for 45 seconds. Stir and heat for another 45 to 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.
Tips and variations
- Use any 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.
- Skim milk, apples, and walnuts were used for nutrition and cost analysis.
- Learn more about fruits and what's in season now.
Nutritional info
Calories
203
Total fat
5 g
Saturated fat
1 g
Cholesterol
1 mg
Sodium
31 mg
Total carbohydrates
35 g
Dietary fiber
4 g
Protein
6 g
Total sugar
10 g
Allergens
Dairy
Tree nuts
