Brunch Rice

Brunch Rice

Serving Size : 6 
Categories : Brunch Low-fat
Main dish Ovo-lacto

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 t Salt
1/4 t 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.

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