Rice Bowl Breakfast with Fruit and Nuts
Source: Food Hero Oregon State University Cooperative Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
The sweet and savory combination of ingredients in this rice bowl makes it a great start to your day. Rice, fruit, and nuts come together to create a nutritious, filling breakfast.
- Makes
- 2 Servings
Ingredients
- 1 cup cooked brown rice
- 1/2 cup fat free (skim) milk, or 1%
- 1/2 teaspoon cinnamon
- 1 cup chopped fruit (try a mixture - apples, bananas, raisins, berries, peaches)
- 2 tablespoons chopped nuts (try walnuts or almonds)
Directions
- 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.
Notes
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.
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.