Cherry Breakfast Rice Bowls

3. Cherry Breakfast Rice Bowls

Our gluten-free brown rice bowls make a fabulous breakfast, and a very versatile one at that. Use an assortment of citrus, spices such as cardamom and nutmeg, and any frozen fruits you love!

Infused with sweet maple syrup and aromatic cinnamon, this bowl is packed with wholesome ingredients and is a cinch to make.

Photo: Jodi Pudge

By Nancy S. Hughes

Serves: 4
Hands-on time: 5 minutes
Total time: 20 minutes

INGREDIENTS:

• 1 cup brown rice
• 1 tbsp safflower oil
• 2 tsp ground cinnamon
• 1/2 tsp finely grated orange zest
• 1/4 tsp sea salt
• 1/4 cup skim milk
• 4 tsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1 packet stevia
• 1 cup frozen unsweetened dark cherries, thawed and halved

INSTRUCTIONS:

1. Cook rice according to package directions. In a medium bowl, combine rice, oil, cinnamon, orange zest and salt. Divide among serving bowls.
2. In a small saucepan, bring milk and maple syrup to a boil on medium heat. Remove from heat and stir in vanilla and stevia. Drizzle over top of rice mixture and top with cherries, dividing evenly.

Nutrients per 1-cup serving: Calories: 253, Total Fat: 5 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 48 g, Fiber: 4 g, Sugars: 9 g, Protein: 5 g, Sodium: 136 mg, Cholesterol: 0 mg

Nutritional Bonus: Switching from white rice to brown is a great way to up your fiber intake. That’s because many nutrients found in brown rice, such as fiber, B vitamins and iron, are lost during the processing of white rice
.