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Recipe - Dijon Rice and Egg Skillet Supper

July 29, 1997

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

4 eggs

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.

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Garnish with parsley, if desired.

In microwave:

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. Transfer to 9-inch pie plate. With back of spoon, make 4 indentations in rice mixture. Break and slip an egg into each indentation. Gently prick yolks with tip of knife or wooden pick. Cover with lid or plastic wrap. Cook on full power, rotating 1/4 turn every 2 minutes, until eggs are almost done, about 6 to 8 minutes. Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 2 to 3 minutes. Garnish with parsley, if desired.

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