ITALIAN BRUNCH RICE

1/2 pound sweet Italian sausage
1 cup sliced fresh mushrooms (about 4 oz)
1 large carrot, shredded
1/2 cup sliced green onions
4 eggs, beaten
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
3 cups cooked rice
1/4 cup grated parmesan cheese (about 1 oz)

Cook sausage in large skillet over medium heat until browned. Drain; return meat to skillet.

Add mushrooms, carrot, and onions; cook 2 minutes.

Combine eggs, milk, salt, and pepper in small bowl. Reduce heat to medium; pour egg mixture over vegetables. Cook, stirring, 1 1/2 to 2 minutes.

Add rice and cheese, stirring to separate grains. Heat 2 minutes.

Serve immediately.

Servings: 8
Source: USA Rice Council