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)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 203 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 31 mg |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Total Sugars | 10 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Vitamin D | 1 mcg |
| Calcium | 101 mg |
| Iron | 1 mg |
| Potassium | 234 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Rice Bowl Breakfast with Fruit and Nuts. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.