Blueberry Lemon Sprouted Rice And Quinoa Cereal - cooking recipe

Ingredients

2 1/2 cups vanilla-flavored almond milk
1 cup truRoots(R) Sprouted Rice & Quinoa Medley
1/8 teaspoon fine sea salt
3 tablespoons pure maple syrup
1/2 teaspoon finely grated lemon peel
1 cup blueberries

Preparation

Combine 2 cups milk, rice & quinoa medley 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 medley. Gently stir in blueberries.