This cereal is a great way to use leftover cooked grains. You can serve it hot for breakfast, or cold as a pudding dessert. Almost any leftover grain will work in place of rice. For variations, you can try quinoa with almonds and dates, or millet with dried blue¬berries and walnuts. Keep some extra cooked grains in the refrigerator and you can prepare this recipe quickly and easily any time you like.
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|Serving Size: 1 serving (168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 3.8mg||0 %|
|Potassium 274.9mg||7 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 47.6g|
|Protein 4.1g||6 %|
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Calories per serving: 228
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