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  Brunch Rice
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 173
Ingredients:
1 tsp Margarine
3/4 cup Shredded carrots
3/4 cup Diced green pepper
3/4 cup Sliced fresh mushrooms
6 Egg whites, beaten
2 Eggs, beaten
1/2 cup Skim milk
1/2 tsp Salt
1/4 tsp Ground pepper
3 cup Cooked brown rice
1/2 cup Shredded Cheddar cheese
Corn tortillas (optional) - warmed
Instructions:
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
1-1/2 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 2-1/2-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 * 11.4 g. protein * 6.5 g. fat,
* 27 g. carbohydrates * 2.5 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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