Dijon Rice and Egg Skillet Supper (for two)

[Guest guest]

This is a comfort food dish for two.

Jewel

 

Dijon Rice and Egg Skillet Supper

 

2 cups water

1 cup of uncooked rice

1/2 cup bottled nonfat  or regular Italian salad dressing

1 tablespoon Dijon mustard

2 cups frozen vegetable blend, thawed

4 eggs

parsley sprigs, optional

 

In 10-inch skillet with lid, cook rice in water according to package directions.

Meanwhile, in small bowl, stir together dressing and mustard until well blended.

Stir dressing mixture and vegetables into cooked rice. With back of spoon, make

4 indentations in rice mixture. Break and slip an egg into each indentation.

Cover. Cook over medium heat until whites are completely set and yolks begin to

thicken but are not hard, about 3 to 4 minutes.

Garnish with parsley, if desired. Serves 2.