This Post Brought To You By UNCLE BEN’S®.
My mom used to joke and say that I was always ready to eat breakfast as soon as my feet hit the ground in the morning. I guess I can’t really deny it — I’m definitely not one of those people who can skip breakfast. <– Which is one reason I’m not a huge fan of brunch, but that’s a story for a different day. Typically I wake up and immediately start thinking about what I’m going to eat. It probably has something to do with the fact that I love breakfast foods but I also know that breakfast is the most important meal of the day.
There are a ton of benefits to fueling your body in the morning including increased focus and an overall happier mood. One good tip to remember about eating breakfast is that you should do so within an hour after waking up — it’s essential for boosting your metabolism.
I have a few breakfast staples — protein pancakes, egg white scrambles, oatmeal (cooked or overnight oats), chia seed pudding, smoothies, etc. but sometimes I get in a rut and it’s helpful to switch things up with something different.
This week I experimented with UNCLE BEN’S® whole grain brown rice to make a tasty breakfast. Most people tend to use brown rice in savory dishes for lunch and dinners but it actually makes a nice, warm breakfast option.
The cereal took only a few minutes to toss together and cook, which is essential for weekday breakfasts in my book. And it’s packed with whole grains, a good amount of protein (the brown rice has 5 grams on it’s own), healthy fat from the pistachios and a bit of sweetness from the cranberries and stevia. I also liked the texture of the brown rice. It’s a nice change from regular oats.
I’m glad I added some colorful toppings because brown rice isn’t the most photogenic dish on its own. 😉
I used this Breakfast Rice Cereal recipe from the Uncle Ben’s website as a guide but made a few changes. Here’s my version:
- 1 package UNCLE BEN’S® READY RICE® Whole Grain Brown (about 2 cups of rice)
- ¾ cup unsweetened vanilla almond milk
- dash of cinnamon
- dash ground nutmeg
- a few drops of liquid vanilla stevia (to taste)
- 1–2 Tablespoons chopped pistachios
- 2–3 Tablespoons dried cranberries
- Place rice, almond milk, cinnamon, nutmeg, and stevia in a medium-sized sauce pan and bring to a boil.
- Turn heat to low and simmer for 7-8 minutes. The rice will absorb the almond milk and the mixture will become creamy.
- Portion the rice into two bowl and top with pistachios and cranberries. Portion the rice into two bowl and enjoy.
Do you eat breakfast every day? What’s your favorite breakfast option at the moment?