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Ingredients45 m servings 256 cals
Original recipe yields 4 servings
- 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.
- Heat remaining 1/2 cup milk. Blend milk, syrup and lemon peel into rice & quinoa medley. Gently stir in blueberries.
Per Serving: 256 calories; 2.7 g fat; 55.4 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 150 mg sodium. Full nutrition