Dijon Rice and Egg Skillet Supper
2 cups water
1 cup of uncooked rice
1/2 cup bottled nonfat Italian salad dressing
1 tablespoon Dijon mustard
2 cups frozen vegetable blend, thawed
parsley sprigs, optional
In 10-inch skillet with lid, cook rice in water according to package directions. Meanwhile, in small bowl, stir together dressing and mustard until well blended. Stir dressing mixture and vegetables into cooked rice. With back of spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until whites are completely set and yolks begin to thicken but are not hard, about 3 to 4 minutes.