Egg Pilaf

  • 1 cup rice
  • 2 cups chicken stock
  • salt
  • 3 eggs, beaten
  • 1/8 lb butter, melted
  • cracked pepper
  1. Combine the rice, stock, and salt to taste in a saucepan.  Bring to a boil.  Cover and simmer on low for 20 minutes.
  2. Remove from the heat.
  3. Mix in the beaten eggs.  Add the butter and stir well.
  4. Season to taste with salt and pepper.

Leave a comment

Your email address will not be published. Required fields are marked *