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.