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Mushroom & Wild Rice Frittata

Mushroom & Wild Rice Frittata

Difficulty: Medium, Cook Time: 1 hour, Core Ingredient: Mushroom, Servings: 1, Calories: 210

Description: Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this satisfying Frittata is perfect for Sunday brunch. Don’t worry if you can only find one kind of mushroom—the richly aromatic top of baked Parmesan and crisp prosciutto will make up for it.


Wild Rice

2 Cups Water

1/2 Cup Wild Rice, Rinsed

1/8 Tsp. Salt


5 Large Eggs

2 Large Egg Whites

2 Tbsp. Chopped Fresh Parsley

1/2 Tsp. Salt, Divided

1/2 Tsp. Freshly Ground Pepper, Divided

2 Tsp. Extra-virgin Olive Oil

1 Cup Chopped Red Onion

1 Tbsp. Minced Fresh Rosemary or 1 Tsp. Dried

1 Pound Mixed Mushrooms (Cremini, White Button, Shiitake), Sliced

1/2 Cup Finely Shredded Parmesan Cheese

Also try Tiramisu for dessert

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For wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.

For Frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Position rack in upper third of oven; preheat broiler.

Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.

Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.

Wild Rice

 Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.

Must Read: Recipe of Honeyed Pear Blue Cheese Tart


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