Wild Rice and Egg Squares |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 5 |
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As this rich egg dish bakes, the wild rice settles to the bottom to form a hearty crust. Working ahead? You can make this dish up to 24 hours in advance; simply assemble the ingredients and pour into the buttered baking dish, then cover and refrigerate until ready to bake and serve Hobby Farms Recipes. I think cooking and prep time are very off. Please don't hesitate to correct the recipe if you do this dish and the times are absolutely off! Thank you =) Ingredients:
1/2 cup green onion, thinly sliced, include some green portion of onions |
2/3 cup red bell peppers or 2/3 cup yellow bell peppers or 2/3 cup green bell pepper, finely chopped |
2 tablespoons butter |
8 large eggs |
1 cup half-and-half |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 1/2 cups cooked wild rice, cooled |
1 1/2 cups monterey jack cheese, shredded |
Directions:
1. Preheat oven to 350°F
2. Heat butter in heavy-bottomed skillet,
3. sauté green onions and peppers until peppers begin to soften. Set aside.
4. In large bowl, beat together eggs, half-and-half, and salt and pepper.
5. Stir in wild rice, onions and peppers, and one cup of the cheese.
6. Pour into buttered 8-inch by 8-inch glass baking dish.
7. Top with remaining cheese.
8. Bake approximately 45 minutes or until knife inserted in center comes out clean.
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