12 January 2010

Mushroom & Wild Rice Frittata

From EatingWell: January/February 2010

This was OK for me. I had some left over brown rice on hand that I used. I think it was too much. I was just too lazy to figure out from the recipe what 1/2 c dry wild rice equaled when cooked. I didn't have enough eggs on hand. I used a cast iron skillet to put it in the oven for the final step- but managed to burn the bottoms a little with that route. I didn't use mushrooms. I will try to make a frittata again- but didn't think this first try was a great success.

Wild Rice
2 cups water
1/2 cup wild rice (see Note), rinsed
1/8 teaspoon salt
5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon ground nutmeg
2 teaspoons extra-virgin olive oil
1 cup chopped red onion
1 tablespoon minced fresh rosemary or 1 teaspoon dried
1 pound mixed mushrooms (cremini, white button, shiitake), sliced
1/2 cup finely shredded Parmesan cheese
4 thin slices prosciutto (about 2 ounces), chopped

To prepare 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.
To prepare 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, 1/4 teaspoon pepper and nutmeg.
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 and prosciutto. 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.

(6 servings)
Nutrition: 210 calories; 9 g fat (3 g sat, 3 g mono); 190 mg cholesterol; 17 g protein; 2 g fiber; 681 mg sodium; 424 mg potassium.

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