m (moved Brunch rice to Brunch Rice II) |
m (Bot: Fixing redirects) |
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| Line 7: | Line 7: | ||
* 1 tsp [[margarine]] |
* 1 tsp [[margarine]] |
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| − | * 3/4 cup shredded [[ |
+ | * 3/4 cup shredded [[carrot]]s |
| − | * 3/4 cup diced [[green pepper]] |
+ | * 3/4 cup diced [[green bell pepper|green pepper]] |
| − | * 3/4 cup sliced fresh [[ |
+ | * 3/4 cup sliced fresh [[Mushroom]]s |
* 6 [[egg]] whites, beaten |
* 6 [[egg]] whites, beaten |
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| − | * 2 [[ |
+ | * 2 [[egg]]s, beaten |
* 1/2 cup skim [[milk]] |
* 1/2 cup skim [[milk]] |
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* 1/2 tsp [[salt]] |
* 1/2 tsp [[salt]] |
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| Line 22: | Line 22: | ||
===Directions=== |
===Directions=== |
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| − | Melt [[margarine]] in large skillet over medium-high heat until hot. Add [[ |
+ | Melt [[margarine]] in large skillet over medium-high heat until hot. Add [[carrot]]s, [[green bell pepper|green pepper]], and [[Mushroom]]s; cook 2 minutes. Combine [[egg]] whites, [[egg]]s, [[milk]], [[salt]], and [[pepper|black pepper]] in small bowl. Reduce heat to medium and pour [[egg]] mixture over vegetables. Continue stirring 1-½ 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 [[carrot]]s, [[green bell pepper|green pepper]], [[Mushroom]]s, and [[margarine]] in 2-½-quart microproof baking dish. Cover and cook on high 4 minutes. Combine [[egg]] whites, [[egg]]s, [[salt]], and [[pepper|black pepper]] in small mixing bowl; pour over vegetables. Cook on high 4 minutes, stirring with fork after each minute to cut cooked [[egg]]s 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. |
===Other links=== |
===Other links=== |
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Revision as of 13:35, 14 May 2010
Description
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 1-½ 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 2-½-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.