Rice Bowl Breakfast with Fruit and Nuts
- 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)
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.
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.