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Brunch Rice and Eggs

1/2 cup sliced celery
1/2 cup diced green pepper
1/2 cup sliced fresh mushrooms
1 tablespoon butter or margarine
6 large eggs, beaten
1/4 cup 2% lowfat milk
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked rice

1. Cook celery, green pepper and mushrooms in butter in large skillet over medium-high heat.
2. Combine eggs, milk, salt and black pepper in small mixing bowl.
3. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring until eggs are almost cooked, about 1 to 2 minutes.
4. Add rice and stir to gently separate grains; heat thoroughly.

Makes 4 servings.

Recipe provided courtesy of the USA Rice Federation.