| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dish, Brunch, Vegetarian, Ovo-lacto, Low-fat | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip
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