Most cooks who live or grew up in the northwoods and lake country of Minnesota are familiar with wild rice. Wild rice is the only cereal grain native to the Minnesota. It also is the official state grain.
I’ve been in the know about wild rice for quite a few years. It’s a staple in our household. We use it in soups, salads and main dishes. One of my favorite uses is in a wild rice dressing that also contains mushrooms, onion, garlic, celery, cream of mushroom soup, half and half and a little red wine.
Most of my wild rice comes from the Mahnomen, Minn., area. I usually am the recipient of some from my mom, who loves to go to Shooting Star Casino for entertainment. While there, she usually picks up some wild rice for me.
I’m always on the lookout for new wild rice recipes. One source is the Minnesota Cultimvated Wild Rice Council website (www.mnwildrice.org).
Here’s a recipe I recently came across that looks pretty good. It’s from Anne Lauer of Hugo, Minn. The recipe was the grand prize winner of the 2012 “Get Wild with Wild Rice” contest sponsored by the council.
The frittata recipe features wild rice, pork sausage, onion and mozzarella and Parmesan cheeses. It can be served as a main dish and served for breakfast.
Wild Rice and Sausage Frittata
1 large Vidalia onion, sliced into ¼-inch thick rings
2 tablespoons olive oil
1 7-ounce box frozen Green Giant Antioxidant Blend Olive Oil Seasoning (broccoli florets, juilienne carrots, red and yellow pepper strips in garlic-infused olive oil), as directed on package
2 cups cook wild rice
8 ounces pork sausage, cooked, diced
8 large eggs
1/3 cup half and half
¼ teaspoon each: salt and pepper
½ teaspoon Italian seasoning
1 cup Sargento Fine Cut Shredded Mozzarella Cheese
1/3 cups Sargento Artisan Blends Shredded Parmesan Cheese
Preheat oven to 375 degrees. In ovenproof, nonstick 12-inch skillet, cook onion in oil until softened; arrange vegetables over onion. Spread wild rice and sausage evenly over vegetables; continue to cook.
In small bowl, beat eggs, half and half and seasonings; pour over skillet mixture. Do not stir; reduce heat. Cook until eggs begin to set around edges; sprinkle cheese on top. In same skillet, bake until set all the way through and top is golden (about 1 to 5 minutes).
Remove from oven. Let rest 5 minutes. Run knife gently around edges; carefully invert onto a large plate and serve.
Yield: Serves 6.