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 ¼-inch chunks
1/3 cup heavy cream
¼ cup cooked wild rice
½ tsp ground black pepper
Fry bacon until crisp. Remove from pan and crumble; set aside. In bacon fat, sauté 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.
2 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council