| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Meats, Dairy |
|
Rice |
4 |
Servings |
INGREDIENTS
| 6 |
lg |
Eggs |
| 1 |
pk |
(5.2-oz) Uncle Ben's long grain & wild rice chicken stock sauce with vegetables |
| 1/4 |
c |
Milk |
| 1 |
|
Green onion; sliced (up to) |
| 2 |
tb |
Butter or margarine |
| 1 |
c |
Shredded Monterey Jack or Mozzarella cheese |
|
|
Tomato slices for garnish (optional) |
INSTRUCTIONS
Beat eggs in large bowl; set aside. Cook contents of package as directed
except remove from heat after rice has simmered 5 minutes. Stir in milk and
green onions. Gradually add to beaten eggs, stirring constantly. Melt
butter in 10-inch non-stick skillet; tilt to coat bottom and sides. Add
egg-rice mixture and cook over moderately low heat. When eggs begin to set,
lift edges with spatula and tilt skillet to allow uncooked egg to run
underneath. Cover and continue to cook until top is almost set. Sprinkle
cheese over top. Remove from heat. Cover and let stand until cheese melts,
about 5 minutes. Garnish with tomato slices, if desired. Cut into wedges to
serve.
FROM "SIMPLY DELICIOUS", RECIPES
UNCLE BEN'S WILD RICE
PRODUCTS
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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