Wild Rice and Blue Cheese Skillet Souffle |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An easy-to-make souffle, this is a sophisticated, versatile and very impressive-tasting recipe which I only make occasionally since it's not on my usual low-fat list but, oh, how very tasty! A breakfast, lunch or light dinner main course or even a complete meal in itself. BTW, you don't need an unusual frying pan for this, but just make sure it's 9-inch, non-stick for clean-up and flame proof for the broiler. Another good one from a Williams-Sonoma kitchen cookbook. Ingredients:
1/4 cup wild rice, rinsed and drained |
1 cup boiling water |
1/2 teaspoon salt (to taste) |
2 tablespoons milk or 2 tablespoons cream |
3 ounces blue cheese |
6 eggs, lightly beaten |
3 tablespoons olive oil |
1 yellow onion, chopped |
2 garlic cloves, minced |
3/4 lb spinach, washed and coarsely chopped |
fresh pepper, to taste |
6 tablespoons freshly grated parmesan cheese |
Directions:
1. Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done.
2. Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside.
3. Pre-heat broiler.
4. In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more.
5. Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom.
6. Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.
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