Best 3 Wild Rice Frittata Recipes

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**Wild Rice Frittata: A Nutritious and Flavorful Dish for Any Occasion**

Elevate your breakfast, brunch, or lunch menu with the delectable Wild Rice Frittata. This hearty and versatile dish combines the goodness of wild rice, eggs, and an array of flavorful ingredients to create a symphony of textures and tastes. Indulge in the classic Wild Rice Frittata for a timeless experience, or explore variations such as the Spinach and Feta Frittata, Roasted Red Pepper and Goat Cheese Frittata, and the Mushroom and Swiss Cheese Frittata. Each variation offers a unique blend of flavors and textures, ensuring that there's a perfect frittata for every palate. With its ease of preparation and customizable ingredients, the Wild Rice Frittata is a culinary delight that will impress your family and friends.

Here are our top 3 tried and tested recipes!

MUSHROOM & WILD RICE FRITTATA RECIPE - (4.3/5)



Mushroom & Wild Rice Frittata Recipe - (4.3/5) image

Provided by asally04

Number Of Ingredients 18

For Wild Rice:
2 cups water
1/2 cup wild rice (see Note), rinsed
1/8 teaspoon salt
For Frittata:
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
Ingredient Note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.

Steps:

  • 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. Get Cooking: http://www.cooking.com/recipes-and-more/recDetail.aspx?rid=12241&add=added#ixzz2YSn5WelA

WILD RICE WITH DRIED FRUIT AND NUTS



Wild Rice with Dried Fruit and Nuts image

This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

4 scallions
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
2 tablespoons red-wine vinegar
1/2 cup dried cherries or cranberries
1/2 cup pecans, toasted and chopped

Steps:

  • Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
  • Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g

BAKED RICE FRITTATA



Baked Rice Frittata image

Categories     Bread     Rice     Brunch     Side     Bake     Lunch     Simmer     Boil

Yield serves 6 or more

Number Of Ingredients 10

3 tablespoons soft butter
1/4 cup or so fine dry bread crumbs
5 cups milk
1 1/2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
2 teaspoons (plus a pinch) kosher salt
8 large eggs, separated
1 cup grated Grana Padano or Parmigiano-Reggiano
2 cups finely chopped scallions
RECOMMENDED EQUIPMENT
A 12-inch-diameter heavy skillet, preferably well-seasoned cast iron; a large heavy-bottomed saucepan, about 3-quart capacity; a sturdy wire whisk; an electric mixer, handheld or freestanding, with whisk attachment

Steps:

  • Heat the oven to 325°. Grease the inside of the skillet with 1 tablespoon of the soft butter, and coat the bottom and sides thoroughly with bread crumbs. Pour out any loose crumbs.
  • Pour 4 cups of the milk into the large saucepan, and heat rapidly, stirring in the rice, 2 teaspoons salt, and remaining 2 tablespoons butter, until the milk starts to boil. Lower the heat, and simmer, partially covered, about 8 minutes, until the rice has a loose custard consistency. Remove the pan from the heat, and stir in the remaining cup of milk, cooling the rice slightly.
  • Whisk the egg yolks in a large bowl, just to break them up. Pour or ladle in the hot rice gradually, whisking well between additions, to avoid scrambling the yolks. Whisk in the grated cheese and chopped scallions.
  • In another bowl, whisk the egg whites and a pinch of salt with the electric mixer on medium-low speed until the whites become foamy, then raise the speed and whip just until they form soft peaks. Fold the whites into the rice batter with the wire whisk, gently turning them over and breaking up any large clumps, until incorporated.
  • Pour the frittata batter into the skillet, and smooth the top. Set into the oven and bake for about an hour, until the frittata is nicely browned and a paring knife inserted in the center comes out clean. Place the skillet on a cooling rack, and run the knife blade around the sides to loosen the frittata. Let it set for about 10 minutes before unmolding.
  • When the frittata has cooled slightly, lay a wooden cutting board over the top of the skillet, hold the two together, and flip them over. Rap on the upturned bottom of the pan and give it a good shake to release the frittata. Present it on the board as is, or invert again onto a serving platter, browned side on top. Serve warm or at room temperature, sliced in wedges.

Tips:

  • To make the perfect frittata, use a heavy-bottomed skillet that is oven-safe.
  • Make sure the skillet is hot before adding the eggs.
  • Cook the frittata over medium heat so that it cooks evenly.
  • Do not overcook the frittata, or it will become dry.
  • Feel free to experiment with different fillings and toppings for your frittata.
  • Serve the frittata hot or at room temperature.

Conclusion:

The Wild Rice Frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover rice. With its hearty texture and savory flavor, this frittata is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this Wild Rice Frittata a try!

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