Brunch rice

 
                                BRUNCH RICE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Brunch
                 Vegetarian                       Ovo-lacto
                 Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Margarine
      3/4   c            Shredded carrots
      3/4   c            Diced green pepper
      3/4   c            Sliced fresh mushrooms
    6                    Egg whites -- beaten
    2                    Eggs -- beaten
      1/2   c            Skim milk
      1/2   ts           Salt
      1/4   ts           Ground pepper
    3       c            Cooked brown rice
      1/2   c            Shredded Cheddar cheese
                         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 1-1/2 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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