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
Written recipes as a concept can be observed way back into ancient history, in fact as far back into history as early Egypt, and possibly even further. However, these, early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to historians is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Romans made use of many different aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. Later, there are some books which were published in the 1300s ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are not about the indian food that is served today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of the period. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy lands, such as rosemary and coriander. These new spices and herbs led to an increase in recipe manuscripts, the majority of which still exist in academic collections. By the time we get to the 20th century, cooking books were greatly in demand mostly as a result of better eduction, more free time and having more money. |
We hope you enjoy this Brunch Rice recipe.
