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Scrambled Eggs With Wild Rice
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(8 servings)
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- 1/2 cup raw wild rice
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3 Tablespoons butter
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1/2 cup chopped celery
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1/2 cup chopped green pepper
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12 eggs
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3/4 cup light cream or half-and-half
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salt and black pepper to taste
Bring 2 cups water to a boil in a small sauce pan with a cover. Stir in rice and cook, covered, over low heat until all water is absorbed, about 40 minutes. (You can cook rice up to two days in advance; store, covered, in the refrigerator.)
Melt butter in a heavy skillet over medium heat. Add celery and green pepper and saute until vegetables are soft but not brown.
Beat eggs with cream or half-and-half and stir in rice. Lower heat under the skillet and pour egg mixture over vegetables. Cook, stirring, until eggs are set, about 3 to 4 minutes. Season with salt and pepper.
![Scrambled Eggs With Wild Rice Scrambled Eggs With Wild Rice](images/2946_alt1.jpg)
![December 1986 issue of Working Mother Magazine December 1986 issue of Working Mother Magazine](images/2946_alt2.jpg)
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Classic recipe from the December 1986 issue of Working Mother Magazine. According to the article "A Very Merry Christmas Breakfast" by Thomas Head, "Wild rice is expensive in quantity, but a mere half cup provides the distinctive crunchy texture and nutty flavor that lifts this scrambled egg dish out of the ordinary."
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Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2946. Submitted 10/26/2010.
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