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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Based on a recipe from Beatrice Ojakangas’ book, The Best of Wild Rice Recipes. Beatrice is my favorite Finnish-American cookbook author. Ingredients:
1/4 cup raw wild rice |
1 1/2 teaspoons caraway seeds |
2 cups water |
12 hard-cooked eggs, peeled and halved |
4 slices bacon, cooked, crumbled |
6 tablespoons mayonnaise |
2 tablespoons dijon-style mustard |
salt |
pepper |
Directions:
1. In small saucepan, combine wild rice, caraway seeds and water; simmer uncovered until water is absorbed and rice is cooked.
2. Mash the cooked egg yolks and stir in the cooked wild rice, bacon, mayonnaise, mustard, salt and pepper.
3. Fill cooked egg white halves with yolk mixture.
4. Chill until ready to serve.
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