Brunch rice

Yield: 6 servings

Measure Ingredient
1 teaspoon Margarine
¾ cup Shredded carrots
¾ cup Diced green pepper
¾ cup Sliced fresh mushrooms
6 \N Egg whites; beaten
2 \N Eggs; beaten
½ cup Skim milk
½ teaspoon Salt
¼ teaspoon Ground pepper
3 cups Cooked brown rice
½ cup Shredded Cheddar cheese
\N \N Corn tortillas (optional) warmed

Melt margarine in large skillet over medium-high heat until hot. Add carrots, green pepper, and mushrooms; cook 2 minutes. Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring 1-½ to 2 minutes. Add rice and cheese; stir to gently separate grains. Heat 2 minutes. Serve immediately or spoon mixture into warm corn tortillas, if desired.

Microwave Oven Instructions: Combine carrots, green pepper, mushrooms, and margarine in 2-½-quart microproof baking dish.

Cover and cook on HIGH 4 minutes. Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces. Stir in rice; cook on HIGH about 1 minute until heated through.

Each serving provides:

* 212 calories

* 11⅖ g. protein

* 6½ g. fat,

* 27 g. carbohydrates

* 2½ g. dietary fiber

* 35.3 mg. sodium

* 79 mg cholesterol

NOTE: Optional ingredients are omitted from the nutritional analysis.

When ingredient choices appear in a recipe, the first ingredient is used for calculation.

Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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