*  Exported from  MasterCook  *

                              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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