Wild Rice Scrambled Eggs Recipe
Adding wild rice to scrambled eggs provides texture to the dish, plus it also makes it more of a complete meal.
Wild Rice Scrambled Eggs Recipe Adding wild rice to scrambled eggs provides texture to the dish, plus it also makes it more of a complete meal.
Rice is maybe one of the best, all-time favorite carbs. It’s a flavor sponge and unbelievably versatile. Unfortunately, many folks limit themselves to only looking at two types of rice: white and brown.
But there are tons of rice varieties that can bring about different textures, flavors, and recipes. For example, wild rice is one of our favorites for its nutty flavor and its chewy bite.
Funnily enough, wild rice isn’t actually related to the plant that makes regular white rice. But that doesn’t make it any less delicious!
This recipe uses slowly cooked onions and chicken stock to add a punch of savoriness, but the vegetal, toasty flavor of the rice itself is definitely the star.
Serve it alongside roast veggies or toss in some mushrooms, and you’ll have a hearty meal that comes together in a flash! Tried this? Let us know if it came out in the comments below.
1 hr 20 mins
1 c. wild rice
One tbsp. extra-virgin olive oil
A small yellow onion, finely chopped
1 cloves garlic, finely chopped
2 1/2 c. low-sodium chicken stock
2 tbsp. unsalted butter
1 1/2 tsp. kosher salt
Chopped fresh parsley, for serving
SAVE TO MY RECIPES
In a fine-mesh strainer, thoroughly rinse rice until the water runs clear.
In a medium saucepan over medium-high heat, heat oil until shimmering. Add onion and cook, stirring often, until golden brown and beginning to caramelize, 12 to 15 minutes. Some garlic and cook, stirring, until fragrant, about 1 minute more. Add stock and stir to combine, then add butter, salt, and rice. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cover and cook until rice is cooked through and chewy but still tender, 45 to 50 minutes. Remove from heat and let sit, covered, for about 10 minutes.
There may be some excess stock; if so, strain the rice mixture. Fluff rice with a fork, top with parsley and serve.