Wednesday, February 13, 2013


This is an old recipe I got at the State Fair or somewhere from the Rice Council years ago.

1 tsp butter
3/4 cup shredded carrots
3/4 cup diced green bell pepper
3/4 cup (3-oz) sliced fresh mushrooms
6 egg whites, beaten
2 eggs, beaten
1/2 cup fat-free milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 cups cooked brown rice
1/2 cup shredded cheddar cheese

Heat the butter in a large skillet over medium-high heat until hot.  Add the carrots, bell pepper, and mushrooms; cook 2 minutes.  Reduce the heat to medium.

In a small mixing bowl combine the egg whites, eggs, milk, salt, and pepper; pour over the vegetables in the skillet.  Cook, stirring for about 2 minutes.  Stir in the rice and cheese, stirring to separate rice grains evenly; heat for 2 minutes more to warm thoroughly.

Serve immediately while hot.

Yield: 6 servings

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