Omelette Crêpes with Mushroom Pilaf
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 371 |
| pro | 17 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 35 g |
| fibre | 3 g |
| chol | 384 mg |
| sodium | 666 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 19% |
| vit A | 31% |
| vit C | 93% |
| folate | 38% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 sweet red pepper, chopped
3 cups (750 mL) chopped mushrooms
1/2 tsp (2 mL) each ground ginger, salt and pepper
1-1/3 cups (325 mL) vegetable stock
2/3 cup (150 mL) parboiled rice
1 cup (250 mL) bean sprouts
2 green onions, thinly sliced
8 eggs
1/4 cup (50 mL) water
4 tsp (20 mL) butter
Preparation:
In saucepan, heat oil over medium-high heat; saut?nion, garlic, red pepper, mushrooms, ginger and 1/4 tsp (1 mL) each of the salt and pepper until liquid is evaporated, about 6 minutes. Stir in stock and rice; bring to boil. Reduce heat, cover and simmer until rice is tender, 20 minutes. Stir in bean sprouts and half of the green onions.
Meanwhile, in bowl, whisk eggs, water and remaining salt and pepper. In 8-inch (20 cm) nonstick skillet, heat 1 tsp (5 mL) of the butter over medium-high heat. Pour in one-quarter of the egg mixture; cook, lifting edge to allow uncooked eggs to flow underneath, until almost set, 3 minutes. Turn and cook until completely set, 5 minutes. Repeat to make 4 omelettes.
Spoon one-quarter of the rice mixture onto 1 side of each omelette cr?; fold over. Sprinkle with remaining green onions.
Additional Information
Source
Canadian Living Magazine: January 2005
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