Brunch Rice (stovetop or microwave)
rec.food.recipes/Frank Butcher/1998
Servings: 6

1 teaspoon margarine
3/4 cup shredded carrots
3/4 cup diced green bell peppers
3/4 cup sliced fresh mushrooms
6 egg whites, beaten
2 eggs, beaten
1/2 cup non-fat milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups cooked brown rice
2 ounces shredded Cheddar cheese
6-inch corn tortilla, warmed

Melt margarine in large skillet over medium-high heat until hot. Add carrots, green pepper, and mushroom; 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 microwave-proof baking dish. Cover and cook on HIGH 4 minutes. Combine egg whites, eggs, milk, 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.