Brunch Rice

Cooking Instructions:

  • 1/2 cup sliced celery
  • 1/2 cup diced green pepper
  • 1/2 cup sliced fresh or canned mushrooms
  • 1 tablespoon butter or margarine
  • 6 eggs, beaten
  • 1/2 cup milk (made with nonfat dry milk)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups cooked Lundberg Long Grain Brown Rice
  • 1 cup (4 ounces) shredded Cheddar or American cheese

    Cook celery, pepper and mushrooms in butter in large skillet over medium-high heat 2 minutes.

    Combine 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. Makes 6 servings.