Recipe - Brunch Rice

1 teaspoon Margarine
Three fourths cup Shredded carrots
Three fourths cup Diced green pepper
Three fourths cup Sliced fresh mushrooms
6 Egg whites; beaten
2 Eggs; beaten
One half cup Skim milk
One half teaspoon Salt
One fourth teaspoon Ground pepper
3 cup Cooked brown rice
One half cup Shredded Cheddar cheese
Corn tortillas (optional)
warmed

Melt margarine in large skillet over mediumhigh 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 1One half 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 21/2quart 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip