Wild Rice and Blue Cheese Skillet Souffle
An easy-to-make souffle, this is a sophisticated, versatile and very impressive-tasting recipe which I only make occasionally since it's not on my usual low-fat list but, oh, how very tasty! A breakfast, lunch or light dinner main course or even a complete meal in itself. BTW, you don't need an unusual frying pan for this, but just make sure it's 9-inch, non-stick for clean-up and flame proof for the broiler. Another good one from a Williams-Sonoma kitchen cookbook.
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INGREDIENTS
Nutrition- 1⁄4
- 1cup boiling water
- 1⁄2
- 2
- 3ounces blue cheese
- 6
- 3tablespoons olive oil
- 1
- 2
- 3⁄4
-
- 6tablespoons freshly grated parmesan cheese
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DIRECTIONS
- Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done.
- Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside.
- Pre-heat broiler.
- In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more.
- Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom.
- Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.
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