Difference between revisions of "Breakfast Risotto"
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* 1 1/2 cups [[blueberries]] | * 1 1/2 cups [[blueberries]] | ||
| − | == | + | == Procedures == |
# Combine [[rice]] and 1/2 cup [[orange juice]] in 3-quart saucepan. | # 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. | # Cook over medium-high heat 15 minutes or until [[orange juice]] is absorbed. | ||
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# Add [[yogurt]] and [[brown sugar]]; stir until dissolved. Fold in [[blueberries]] just before serving | # Add [[yogurt]] and [[brown sugar]]; stir until dissolved. Fold in [[blueberries]] just before serving | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
[[Category:Blueberry Recipes]] | [[Category:Blueberry Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
Latest revision as of 08:07, 14 July 2012
Description
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
Procedures
- 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
