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HEALTHY RECIPE-OF-THE-MONTH
* Rice Pancakes

  2 cups cooked wild or brown rice (basmati or jasmine)
  1/2 cup whole wheat flour 
  1/2 cup fat-free egg substitute or 4 egg whites 
  1/2 cup nonfat milk 
  1/4 cup peas 
  1/4 cup corn 
  1/4 cup green peppers, diced 
  1/4 cup green onions, chopped 
  2 tablespoons parsley, chopped 

1. Cook rice according to the package directions and allow to cool.

2. Blend together the flour, egg substitute or egg whites, and milk until smooth. Add the rice, peas, corn, green peppers, green onions, and parsley. Stir to mix well.

3. Coat a pan with nonstick cooking spray (nonfat), pour 1/4 cup batter onto pan. Cook over medium heat until golden brown. Flip and repeat.

4. Serve with plumb or sweet and sour sauce.

Yield: 4 servings; Serving size: 3 pancakes

Nutritional Information per Serving: Calories: 170, Fat: 1 g, Cholesterol: 1 mg, Protein: 12 g, Carbohydrates: 26 g, Fiber: 3 g, Sodium: 200mg

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P.O. Box 1421, Lawrenceville, Ga. 30046
Life Plus Corporate Office, Batesville, Arkansas