Wild Rice And Mushroom Frittata Recipe

Name: Wild Rice And Mushroom Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. wild rice; 2 c. water; 3/4 tsp. salt; 1 Tbsp. olive oil; 1 small onion; 1 clove garlic, finely chopped; 1/4 lb. fresh mushrooms, thinly sliced; 8 large eggs; 1 Tbsp. chopped fresh parsley; 1/2 tsp. dried basil; 1/4 Tbsp. ground black pepper; 1/4 c. grated Parmesan cheese

Servings: persons

3/4 c. wild rice
2 c. water
3/4 tsp. salt
1 Tbsp. olive oil
1 small onion
1 clove garlic, finely chopped
1/4 lb. fresh mushrooms, thinly sliced
8 large eggs
1 Tbsp. chopped fresh parsley
1/2 tsp. dried basil
1/4 Tbsp. ground black pepper
1/4 c. grated Parmesan cheese

1
In small bowl, rinse rice in several changes of cold water; drain in strainer; set aside.
2
In 1 quart saucepan, combine rice, water and 1/2 teaspoon salt.
3
Heat to boiling over high heat; cover and reduce heat to low.
4
Cook rice until tender, about 40 minutes.
5
Drain well.
6
Heat oven to 350u00b0.
7
In 9-inch skillet with heat proof handle, heat oil over medium heat.
8
Add onion, garlic and mushrooms.
9
Cook, stirring, until vegetables brown and most of the liquid evaporates, about 5 minutes.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. wild rice, 2 c. water, 3/4 tsp. salt, 1 Tbsp. olive oil, and more.

Yes, Wild Rice And Mushroom Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice And Mushroom Frittata

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