SCRAMBLED EGGS AND RICE This recipe originated from Flo's son, Bob. Amounts are "to taste," unless otherwise specified. After the rice has cooked for half an hour, prepare rest of ingredients. ~ Brown or Basmati Rice, 1/4c per person ~ Broth, chicken or veggie, 1/2 c per person Heat a flame tamer on one burner. On another, bring broth to boil in a heavy pan with a tight lid. Rinse rice and drain in strainer. Carefully add rice to boiling broth, cover, place pan on flame tamer with low heat. Broth should simmer, not boil. Cook for 50-55 minutes. Set pan aside, off heat. ~ Garlic, minced ~ Onions, diced ~ Pepper, mildy hot, diced ~ Olive oil [can be any type, but extra virgin might produce too strong a flavor] ~ Butter, 2-3 T ~ Eggs, 1 per person, whip lightly in bowl ~ Salt and Black Pepper When rice is done, heat olive oil and butter in a heavy skillet. Add onions, garlic and peppers and stir-fry until soft. Add the whipped eggs, salt and black pepper to taste, lower heat to medium and stir, folding in the veggies while eggs cook. As soon as eggs are cooked, turn out of the pan onto a large wooden chopping board. Quickly chop the scrambled eggs into 1-inch pieces. ~ Peas, fresh or frozen, cooked ~ Chives, snipped ~ Cherry Tomatoes Transfer chopped egg pieces into a large mixing bowl. Stir in the rice, peas, chives and cherry tomatoes and serve immediately. Scrambled Eggs & Rice ::: Grilled or Roasted Veggies Chicken Cacciatore ::: St. Patrick's Day Soup Back to Let's Cook Tone By Tone Dot Net