Brunch Rice

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 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