Brunch Rice Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Margarine,
3/4 cup: Shredded carrots,
3/4 cup: Diced green pepper,
3/4 cup: Sliced fresh mushrooms,
6: Egg whites, beaten
2: Eggs, beaten
1/2 cup: Skim milk,
1/2 tsp: Salt,
1/4 tsp: Ground pepper,
3 cup: Cooked brown rice,
1/2 cup: Shredded Cheddar cheese,
Corn tortillas (optional), warmed
Directions:
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
Source from luhu.jp
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
Source from luhu.jp