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
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
1-1/2 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 servings
Brunch Rice Recipe brought to you by Recipe Ideas
Categories: Brunch; Rice; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into ancient history, in truth as far back as the Egyptians, and maybe even further. Interesting though that maybe, these, early recipes were just very simple pictorial instructions for preparing meals.
Progressing into Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and afters, something we still use today. This early Roman chef recounts how the ancient Romans were skilled in the use of many different aromatic flavours, including some that we all recognise like bay, mint and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from the East, such as coriander, parsley, and basil. These new spices and herbs prompted an explosion in cookery books, many of which are now in private cookery archives. By the advent of the twentieth century, recipe books were greatly in demand as a result of increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Brunch Rice recipe.
