125g wild rice
1 tsp salt
5 eggs
2 egg whites
3 sprigs parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp grated nutmeg
1 red onion
2 tsp olive oil
1 sprig rosemary
200g mixed mushrooms
3 small slices bacon
45g grated Parmesan
Place wild rice in a sieve and rinse thoroughly in cold water. Transfer rice and salt to a saucepan together with 230mL water. Bring to the boil, cover with a lid and simmer rice over low heat for 40-50 minutes. Drain and set aside.
Whisk eggs and whites in a bowl. Rinse parsley and shake off excess water. Pick off leaves and finely chop.
Stir parsley, salt, pepper and nutmeg into egg mixture.
Peel and finely dice onion. Heat olive oil in an ovenproof frying pan. Add onion and sweat until translucent.
Rinse rosemary and shake off excess water. Pick off leaves and add to onion. Wipe mushrooms with a clean tea towel and halve.
Transfer to pan, increase heat to high and sear.
Reduce heat and add wild rice.
Pre-heat oven using grill function. Pour egg mixture into pan and allow to set over low heat. Top with bacon and Parmesan. Transfer pan to oven and bake frittata under grill for about 5 minutes.
Credits: ‘Images and Text from Taste the Wild by Lisa Neischlag and Lars Wentrup. Murdoch Books RRP $49.99’.
Photo Credits: ‘Images and Text from Taste the Wild by Lisa Neischlag and Lars Wentrup. Murdoch Books RRP $49.99’.
