Brunch Rice and Eggs
Sautéed veggies, scrambled eggs and cooked rice are combined to make a mighty tasty brunch dish.
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
- Cook celery, green pepper and mushrooms in butter in large skillet over medium-high heat.
- Combine eggs, milk, salt and black pepper in small mixing bowl.
- Reduce heat to medium and pour egg mixture over vegetables. Continue stirring until eggs are almost cooked, about 1 to 2 minutes.
- Add rice and stir to gently separate grains; heat thoroughly.
Makes 4 servings.
Recipe provided courtesy of the USA Rice Federation.