Rice Bowl Breakfast with Fruit and Nuts - MA SNAP-ED

Ingredients

• 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.
• Use any 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.
• Skim milk, apples, and walnuts were used for nutrition and cost analysis.
• Learn more about fruits and what’s in season now.