LOW-FAT BRUNCH RICE

1/4 c. water
3/4 c. shredded carrots
3/4 c. diced green pepper
3/4 c. sliced fresh mushrooms
6 egg whites -- beaten
1/4 c. egg substitute
1/2 c. skim milk
1/2 tsp. salt
1/4 tsp. ground pepper
3 cs. booked brown rice
1/2 c. low-fat, shredded cheddar cheese
Corn tortillas (optional) -- - warmed

Put water 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.
Makes 6 servings.
Calories.....212.....Fat.....3.5 g.....Carbs.....23
g.....Chol.....56.....Sodium
.....35.3 mg....Fiber.....2.5 g.