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Brunch Brown Rice and Eggs

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 large eggs, beaten
1/2 cup milk (made with nonfat dry milk)
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked brown rice
1 cup (4-ounces) shredded cheddar or American cheese

1. Cook celery, pepper and mushrooms in butter in large skillet over medium-high heat 2 minutes.
2. Combine eggs, milk, salt and black pepper in small bowl.
3. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring 1 1/2 to 2 minutes.
4. Add rice and cheese; stir to gently separate grains. Heat 2 minutes.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.