Scrambled eggs with wild rice

Yield: 6 Servings

Measure Ingredient
8 Eggs
1 cup Rice, wild; cooked
½ cup Milk
1 teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Bacon drippings

Beat eggs with a fork until blended; stir in rice, milk, salt, and pepper.

Heat bacon drippings in a 10" skillet until warm; add egg mixture.

As eggs begin to set, lift cooked portion to allow uncooked portion to flow underneath. Cook until eggs are thickened but still moist (3 to 5 minutes).

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

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