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Blueberry Lemon Sprouted Rice and Quinoa Cereal
Instructions
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COMBINE 2 cups milk, rice & quinoa blend 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 blend. Gently stir in blueberries.
Yields:
Yields: 4
Prep Time:
Prep Time: 10 min
Cook Time:
Cook Time: 35 Min
Ingredients
- 2 1/2 cups vanilla almond milk, divided
- 1 cup truRoots® Organic Rice & Quinoa Blend
- 1/8 teaspoon fine sea salt
- 3 tablespoons pure maple syrup
- 1/2 teaspoon finely grated lemon peel
- 1 cup blueberries
Instructions
-
COMBINE 2 cups milk, rice & quinoa blend 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 blend. Gently stir in blueberries.
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