Home Page
Food Guide

E-mail this page   Printable View

Please login or register to add this recipe to your shopping list.

Blueberry Barley Breakfast

Makes 2 1-cup servings

This is a delicious way to enjoy leftover Brown Rice and Barley.

1 cup Brown Rice and Barley, hot or cold
1 cup fresh or frozen blueberries
1 cup fortified vanilla soy- or rice milk
3 tablespoons maple syrup

Heat Brown Rice and Barley, if desired, then add blueberries, non-dairy milk, and maple syrup. Stir to mix.

Per 1-cup serving

  • Calories: 328
  • Fat: 3 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 8.2%
  • Cholesterol: 0 mg
  • Protein: 8.4 g
  • Carbohydrates: 69.8 g
  • Sugar: 30.3 g
  • Fiber: 8 g
  • Sodium: 275 mg
  • Calcium: 187 mg
  • Iron: 2.6 mg
  • Vitamin C: 7.4 mg
  • Beta Carotene: 27 mcg
  • Vitamin E: 2.1 mg

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.