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Breakfast page 1 >  Breakfast Risotto

 

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BREAKFAST RISOTTO

Yield: Makes 6 servings

Ingredients
• 3 cups cooked U.S. arborio or medium grain rice
• 1 cup orange juice, divided
• 1/2 cup nonfat yogurt
• 1 1/2 tablespoons brown sugar
• 1 1/2 cups blueberries


Directions
Combine rice and 1/2 cup orange juice in 3-quart saucepan.

Cook over medium-high heat 15 minutes or until orange juice is absorbed.

Add remaining orange juice, stirring until juice is absorbed.

Add yogurt and brown sugar; stir until dissolved.

Fold in blueberries just before serving.

 
Nutrition Facts
Calories 140   
Sodium 18mg 
Total Carbohydrate 32g 
Dietary Fiber 2g 
Protein 3g
 
USA Rice Federation (www.usarice.com)
 

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