Recipes

Eggs stuffed with wild rice

Ingredients (makes 24 eggs): 4 dkg wild rice, 1 ½ tsp ground cumin, 12 hard boiled eggs, peeled and halved, 2 slices boiled ham, ground, 90 ml (6 tbsp) mayonnaise, 30 ml (2 tbsp) Dijon mustard, salt and ground pepper to taste.

Put the wild rice and the cumin in ½ litre water, do not cover, and heat until the rice has absorbed all the liquid and become nice and soft. Mash the egg yolks, add the wild rice, the ground boiled ham, the mayonnaise, the mustard, and salt and pepper to taste. Fill the egg whites and chill before serving.

Vegetable omelette

Ingredients (serves 6): 45 ml (3 tbsp) olive oil, 1 small onion, thinly sliced, 10 eggs,12 dkg cooked wild rice, 2 dkg (1 handful) spinach, finely chopped, 5 dkg grated Parmesan cheese, 1 tbsp parsley leaves, finely chopped, 1 clove of garlic, finely chopped, 1 tsp salt, ground pepper to taste.

Heat the oil in a saucepan. Sear the onion. Mix the remaining ingredients in a blender and add to the onion. Fry over low heat for around 3 minutes, and gently loosen it with a wooden spoon. Put in the oven at 175°C for 10 minutes until the top is nice and golden. Remove from the oven, and loosen the bottom with a wooden spoon again. Cut into wedges.