Brunch Rice
Ingredients
1 tsp. margarine
3/4 C. shredded carrots
3/4 C. diced green pepper
3/4 C. sliced fresh mushrooms
6 egg whites beaten
2 eggs beaten
1/2 C. skim milk
1/2 tsp. salt
1/4 tsp. ground pepper
3 C. cooked brown rice
1/2 C. shredded cheddar cheese
corn tortillas (optional) warmed
Cooking 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 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)