HALF−HOUR DINNER
GreekVegetarianIntermediate5 minBy Northstar
Ingredients
Servings
4
- 0.8 cup uncooked regular rice
- 1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
- 0.8 cup water
- 1 can (2 to 2 1/2 oz.) sliced mushrooms, drained (optional)
- 6 each eggs
- 0.5 cup (2 oz.) shredded Swiss cheese (optional)
Instructions
- 1
In large skillet, stir together rice, soup and water.
- 2
Bring to boiling.
- 3
Reduce heat to simmering.
- 4
Simmer covered 5 minutes.
- 5
Stir in frozen peas.
- 6
Simmer covered 5 minutes longer.
- 7
Stir in mushrooms, if desired.
- 8
Make 6 indentations in rice mixture.
- 9
Break an egg into each indentation.
- 10
Continue cooking over low to medium heat until eggs are almost set, 3 to 5 minutes.
- 11
Sprinkle with cheese, if desired.
- 12
Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 to 7 minutes. * To separate peas in package, gently hit against counter.
Tags
soupgreekthe-versatile-egg