"I Love Brown Rice and Thought, 'Why Not Eat it for Breakfast with Toppings?'" --Kathy Freston, Vegan Cookbook Author
"I top the rice with almonds and chopped dates, add hot soy or almond milk and drizzle with agave," says Kathy Freston, author of Veganist: Lose Weight, Get Healthy, Change the World! "The fiber from the rice fills me up and keeps my blood sugar stable for hours and the almonds add protein and healthy fat, which keeps the hunger beast away until lunch."
Steal the meal: Invest in a rice cooker (about $25), and you can cook almost any grain with no setup or mess. Freston even leaves the cooker on all day so she can have warm rice later with lunch or dinner. She uses the leftovers to make rice pudding (pour hot soy creamer over it and add cinnamon and raisins).