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.
- Average Cost: $5.63
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
- Servings: 2
Recipe Source: foodhero.org, Rice Bowl Breakfast with Fruit and Nuts
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.
