ANY VEGGIE WEDGES

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.

2 teaspoons cooking oil
1 cup chopped onions
2 cups water, divided
2/3 cup uncooked regular rice
1/2 teaspoon salt, optional
2 cups chopped cooked vegetables
1/3 cup instant non-fat dry milk
6 eggs
3 tablespoons prepared mustard
1/2 cup cornflakes, optional
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 350F oven 25-30 minutes, or until knife inserted near center comes out clean. If desired, after 20 minutes sprinkle with cornflakes and cheese and continue baking, about 5 to 10 minutes.

Let stand 5 minutes before serving. Cut into slices.

Servings: 4 to 6
Source: American Egg Board