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