Fruit ‘n’ Rice Breakfast
What a wonderful use for leftover rice
Makes: 4 servings
2 cups cooked brown rice
2 small, sweet apples, unpeeled, coarsely shredded
2 tablespoons raisins
6 dried apricot halves, chopped (An easy way to chop dried fruit is to snip it with kitchen shears.)
2 tablespoons brown sugar*
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
In a medium bowl, combine all ingredients, mixing well. Chill overnight. Serve plain or topped with low-fat milk or yogurt. If you prefer a hot breakfast, this “cereal” can be quickly heated in a microwave. Sprinkle with chopped, toasted walnuts, pecans, or almonds for added crunch and a dose of healthy fats.
*To lower the calories and sugar content, you may try Splenda® Brown sugar.
Nutrition Information per serving: 196 Calories; 3 g protein; 1 g fat; 45 g carbohydrate; 8 mg sodium; 0 mg cholesterol.
Source: Lean, Luscious and Meatless by Bobbie Hinman and Millie Snyder.