This meal-in-one can be made with whatever vegetables you have on hand – fresh, frozen, canned, even leftovers. Use brown rice if the color, more firm texture and nutty flavor appeals to you. A bit of a green herb to complement the vegetables you choose would be a nice touch, if you keep herbs and spices on hand. Serve with fresh fruit and milk for a full meal.
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2 teaspoons cooking oil |
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1 cup chopped onions |
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2 cups water, divided |
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2/3 cup uncooked regular rice |
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1/2 teaspoon salt, optional |
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2 cups chopped cooked vegetables |
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1/3 cup instant non-fat dry milk |
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6 eggs |
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3 tablespoons prepared mustard |
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1/2 cup cornflakes, optional |
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1/2 cup (2 oz.) shredded Cheddar cheese, optional |
In medium saucepan over medium heat, cook onions in hot oil, stirring frequently, until onions are lightly browned, about 8 to 10 minutes. Add 1 1/3 cups of the water, the rice and salt, if desired. Bring to boiling. Cover. Reduce heat to simmering. Simmer until rice is tender, about 15 to 25 minutes. Stir in vegetables. Pour into greased 9 x 9 x 2-inch baking pan. In medium bowl, beat together remaining 2/3 cup water, the dry milk, eggs and mustard. Pour over vegetables.
Bake in preheated 350° F oven 20 minutes. If desired, sprinkle with cornflakes and cheese. Continue baking until knife inserted near center comes out clean, about 5 to 10 minutes. Let stand 5 minutes before serving. Cut into slices. |
