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.
Yield: 6 servings
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.
file photo
Serve immediately while hot.Yield: 6 servings
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