Title: Brunch Rice
Categories: Entree Brunch Vegetarian Ovo Lowfat
Yield: 6 Servings

1	ts	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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