Title: Scrambled Eggs with Wild Rice
Categories: Breakfast Egg Southern
Yield: 6 Servings

8		Eggs
1	c	Rice, wild; cooked
1/2	c	Milk
1	ts	Salt
1/4	ts	Pepper
1	tb	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.

previous

next