WILD RICE FRITTATA WITH MUSHROOMS AND BACON

With its delicate long grains and a nutty taste, wild rice is very different from plain rice in both appearance and taste. Because, well, it’s not rice at all. This hearty frittata is a one-skillet meal from Taste the Wild, a collection of recipes and stories from every corner of Canada. Lisa Nieschlag and Lars Wentrup capture the expanse of this country’s fields and the diversity of its kitchens.

■ ⅔ cup (125 g) wild rice

■ 1 tsp (5 ml) salt

■ 5 eggs

■ 2 egg whites

■ 3 sprigs parsley

■ ½ tsp (2.5 ml) salt

■ ½ tsp (2.5 ml) freshly ground black pepper

■ ¼ tsp (1 ml) freshly grated nutmeg

■ 1 red onion

■ 2 tsp (10 ml) olive oil

■ 1 sprig rosemary

■ 7 oz. (200 g) mixed mushrooms

■ 3 small slices bacon

■ ½ cup (45 g) grated Parmesan

1. Place the wild rice in a sieve and rinse thoroughly in cold water. Transfer rice and salt to a saucepan together with 73⁄4 fl oz. (230 ml) water. Bring to a boil. Cover with a lid and simmer the rice over low heat for 40-50 minutes. Drain and set aside.

2. Whisk the eggs and egg whites in a bowl. Rinse the parsley and shake off excess water. Pick off the leaves and chop finely. Stir the parsley, salt, pepper and nutmeg into the egg mixture. Peel and finely dice the onion. Heat the olive oil in an ovenproof frying pan. Add the onion and sweat until translucent. Rinse the rosemary and shake off excess water. Pick off the leaves and add to the onion. Wipe the mushrooms with a clean tea towel and halve. Transfer to the pan, increase the heat to high and sear. Reduce the heat and add the wild rice.

3. Preheat the broiler on high. Pour the egg mixture into the pan and allow to set over low heat. Top with the bacon and Parmesan. Transfer the pan to the oven and broil the frittata for about 5 minutes.

Makes: 2 servings