Wild Rice Mushroom Omelet |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Since wild rice is plentiful here, I love to create recipes starring that crunchy staple. Pork sausage helps spice up the mild rice flavor in this hearty omelet, which is draped with a silky-smooth cheese sauce. You can easily serve it to guests with little last-minute fuss. Bonnie Bourdeau Akeley, Minnesota Ingredients:
1/2 pound bulk pork sausage |
1 medium onion, chopped |
1 celery rib, finely chopped |
2 tablespoons butter |
1 can (4 ounces) mushroom stems and pieces, drained |
1-1/2 cups cooked wild rice |
1 teaspoon dried parsley flakes |
14 eggs |
1/2 cup water |
1/4 teaspoon salt |
1/8 teaspoon pepper |
cheese sauce: |
2 tablespoons butter |
1 teaspoon chicken bouillon granules |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup milk |
1/4 cup cubed process cheese (velveeta) |
minced fresh parsley, optional |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in the sausage, rice and parsley.
2. In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets.
3. For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired. Yield: 7 omelets.
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