Scrambled eggs with wild rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs | |
| 1 | cup | Rice, wild; cooked |
| ½ | cup | Milk |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Bacon drippings |
Directions
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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