Savory Wild Rice Filling for Omelet

    1 slice of smoked bacon
    2 tbsp minced yellow onion
    1 clove garlic, minced
    3 medium size mushrooms, chopped
    1 medium size red potato, diced into 1/4 inch chunks
    1/3 cup heavy cream
    1/4 cup cooked wild rice
    1/2 tsp ground black pepper

Fry bacon until crisp and brittle. Remove from pan and crumble; set aside. In bacon fat, saute onion, garlic and mushrooms 2 minutes. Add potato; cook apx. 5 minutes. Add cream; reduce until thickened. Stir in wild rice and pepper. Just before filling omelets, stir in bacon. Makes filling for two 3-egg omelets.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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