Wild Rice and Egg Pie

Name: Wild Rice and Egg Pie
Yield: 6 servings
Ingredients: 1 green bell pepper trimmed and sliced; 1 leek (white only) sliced; 1 cup (250 mL) sliced mushrooms; 2 tbsp (30 mL) butter; 1 1/2 cups (375 mL) wild rice; Water; 1 cup (250 mL) vegetable broth; 1 cup (250 mL) grated Canadian Mozzarella cheese; 1/4 cup (60 mL) chopped fresh basil; Salt and pepper to taste; 4 egg yolks; 4 egg whites beaten until stiff but not dry; 2 tomatoes cut in wedges

This is the Wild Rice and Egg Pie recipe.

Prep: 30 min
Cooking: 1 h 22 - 1 h 25

Yields 6 servings

Ingredients

1 green bell pepper trimmed and sliced
1 leek (white only) sliced
1 cup (250 mL) sliced mushrooms
2 tbsp (30 mL) butter
1 1/2 cups (375 mL) wild rice
Water
1 cup (250 mL) vegetable broth
1 cup (250 mL) grated Canadian Mozzarella cheese
1/4 cup (60 mL) chopped fresh basil
Salt and pepper to taste
4 egg yolks
4 egg whites beaten until stiff but not dry
2 tomatoes cut in wedges

READY FOR REWARDS?

Preparation

In large saucepan, sauté pepper, leek and mushrooms in butter over medium heat for 2 minutes. Add wild rice and cook for 30 seconds while stirring. Stir in enough water to cook rice according to cooking instructions on package. Bring to boil. Reduce heat and cook covered for 20 minutes.

Preheat oven to 350 °F (180 °C).

Remove saucepan from heat and stir in broth, Canadian Mozzarella cheese and basil. Season with salt and pepper. Mix well. Cool uncovered for 10 minutes. Stir egg yolks into rice mixture gradually and gently. Fold in stiff egg whites, also gently. Pour mixture into buttered 10-inch (25 cm) round pan, spreading evenly. Top with tomato wedges. Bake for about 1 hour or until golden.

Remove from oven and let stand for 5 minutes before removing from pan. Transfer to serving platter.