Saturday, July 25, 2009

Will's Wild Rice Frittata

A friend asked for this recipe, so I thought I would share it here, too.

Serves four:
  • 1/2 cup wild rice (If you're lucky enough to have friends in Canada, Minnesota, or Wisconsin, use the real stuff. If not, use the kind that's grown in paddies in California. The next time I cook with California wild rice, I'm going to simmer it in vegetable broth, because the California version isn't as tasty as true wild rice.)
  • 4-6 eggs
  • approx. 1 cup of spaghetti sauce
  • an onion or a few cloves of garlic
  • cheese to sprinkle on top
  • a vegetable or two (I like zucchini, broccoli, carrot, or potato)

Cook half a cup of wild rice. Drain it and put it in a bowl. Dump in your favorite spaghetti sauce and stir it up until it's all moist. Then add eggs, at least four.

In a skillet, fry some onions or garlic in olive oil, and add some chopped carrots or broccoli or zucchini. (If you want a spicy version, add some pepper to the pan when you put in the vegetables.)

Pour the eggs, wild rice, and spaghetti sauce on top. Add the cheese. Turn down the heat and put a lid on the pan.

If your skillet is oven-safe, when the mix is setting, move it under a broiler and cook until it's golden on top.


P.S. If you've never made a frittata, there's a nice little bit of advice here.

Later: I originally suggested a bouillon cube for paddy-grown wild rice, but Bill Colsher's suggestion in the comments is much better, so I changed that.


  1. >boil it with a bouillon cube

    Arrgghhh... why not just dump in an extra tablespoon of salt?

    I'll assume you probably don't save beef and veal bones in your freezer for a periodic demi-glace weekend, but it's trivial to turn out a gallon or so of tasty vegetable stock with a few pounds of "expired" vegetables from the grocery.

    Just trim off any bits that look suspicious, cut big things in half, cover with water and white wine and away you go. For extra flavor, roast some of the vegetables first, as for meat stock. A couple dried Ancho's will darken the stock and add a lot of flavor without too much heat. I'm personally not a fan of adding tomatoes simply because they can so easily overwhelm everything else.

    Don't be afraid of things like parsnips and turnips and NEVER use dried herbs - they all taste a little funky with lomg cooking and tend to leave little bits of themselves that disfigure an otherwise lovely stock.

    For your wild rice application I'd make sure to throw in a fennel bulb and maybe toss the rice with a little fresh lemon juice after it's fully cooked if I didn't make the stock with white wine.

  2. Bill, much better idea. There's a packaged vegetable stock that we buy sometimes at Trader Joe's. I can't remember the brand, but I'm sure there are others out there, too. Cooking it in that would be grand.