Low Fat Rice Recipes

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
1 corn tortillas (optional) - warmed

Instructions:

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

Servings: 6