Rice Bowl Breakfast with Fruit and Nuts
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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)
Instructions
- 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
| Calories | 203 |
|---|---|
| Protein | 6 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 31 mg |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service