Breakfast hot cereal has never been this delicious--a rice and quinoa combo is cooked in almond milk and served with a lemony maple syrup and almond milk blend and fresh blueberries.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups milk, rice & quinoa medley and salt in large saucepan. Bring to boil over medium-high heat. Reduce to simmer. Cover and cook about 32 minutes or until liquid is absorbed. Remove from heat. Let stand, 10 minutes. Fluff with fork.

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  • Heat remaining 1/2 cup milk. Blend milk, syrup and lemon peel into rice & quinoa medley. Gently stir in blueberries.

Nutrition Facts

256 calories; protein 3.9g; carbohydrates 55.4g; fat 2.7g; sodium 150.5mg. Full Nutrition
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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