Rice Bowl Breakfast with Fruit and Nuts
If you love a warm nutritious breakfast, give this rice bowl a try!
Recipe adapted from foodhero.org.
Take advantage of Oregon’s lush variety of fresh fruits and try a combination of apples, bananas, berries, and peaches for toppings. For the grain ingredient, experiment with your favorite grains or try new ones like wild rice, quinoa, barley or oatmeal in place of brown rice. To save time in the morning, cook the grains ahead of time and store in the refrigerator. For a protein boost, top grain mixture with a spoonful of low-fat Greek yogurt and then the fruit and nuts.
• 1 cup cooked brown rice
• ½ cup nonfat or 1% milk
• ½ teaspoon cinnamon
• 1 cup chopped, fresh or frozen fruit (try a mixture- apples, bananas, raisins, berries, peaches)
• 2 tablespoons chopped nuts (try unsalted walnuts or almonds)
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.
Per serving: 210 calories, 6 g total fat, 0.5 g saturated fat, 35 g carbohydrate, 6 g protein, 5 g fiber, 30 mg sodium, 217 mg potassium, 60 mg magnesium, 106 mg calcium