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Brown Rice Breakfast Cereal

Adapted from The Whole Grains Council,
Whole grains have been a traditional breakfast food for centuries. Although most recipes use oats or wheat, this gives brown rice its chance in the breakfast spotlight.
Serves 6
1 cup uncooked long grain brown rice
1/4 Tbsp. butter, trans-fat free margarine, or ghee (a clarified butter without any solid milk particles or water)
1 tsp. salt
1/2 cup raisins or dried cranberries
1 tsp. ground cinnamon
2 1/4 cups water (for a more moist rice, add ¼ cup extra water)
Optional Ingredients
Fresh fruit
Milk or cream
NOW Real Food® Maple Syrup*
NOW Real Food® Walnuts*
NOW Real Food® Raw Pecans*
  1. Combine rice, salt, butter or margarine, raisins or cranberries, and cinnamon with water in 2-3 quart saucepan.
  2. Bring to a boil, stirring.
  3. Reduce heat, cover, and simmer 40 to 50 minutes, or until rice is tender and liquid is absorbed.
  4. Fluff with fork.
  5. Serve with milk or cream, honey, maple syrup, or brown sugar, fresh fruit or nuts, if desired.

Nutrition Facts:
168 Calories
3 g Total Fat
5 mg Cholesterol
119 mg Sodium
34 g Carbohydrates
2 g Fiber
3 g Protein

*NOW items available at your local health food store

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