breakfast

Ingredients

	1/4 cup(s) sugar
	2 cup(s) fat-free skim milk
	1/4 tsp table salt
	3/4 cup(s) fat-free egg substitute
	2 tsp lemon zest
	1 1/2 cup(s) cooked brown rice
	2 cup(s) blueberries

Instructions

• Combine sugar, milk and salt in a medium pot over medium-high heat; bring to a simmer.
  
  
• Place egg substitute in a bowl and add 1/2 cup of milk mixture to eggs; beat to warm up egg mixture. Add egg mixture to pot with remaining milk mixture; cook over low heat, stirring constantly, until mixture is consistency of pancake batter, about 7 to 8 minutes.
  
  
• Stir in zest and rice; cook over low heat to warm, about 5 minutes. Remove from heat and divide among 4 bowls; top each with 1/2 cup of blueberries. Yields about 1 1/4 cups per serving.