Heidi Strawn
February 18, 2009

Work with Hobby Farms and make a Wilde Rice and Egg Square

As this rich egg dish bakes, the wild rice settles to the bottom to form a hearty crust.

Working ahead? You can make this dish up to 24 hours in advance; simply assemble the ingredients and pour into the buttered baking dish, then cover and refrigerate until ready to bake and serve.

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  • 1⁄2 cup green onions, thinly sliced; include some green portion of onions
  • 2⁄3 cup red, yellow, or orange bell pepper, finely chopped
  • 2 T. butter
  • 8 large eggs
  • 1 cup half-and-half
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. black pepper
  • 1 1⁄2 cups cooked wild rice, cooled
  • 1 1⁄2 cups Monterey Jack cheese, shredded

    Preheat oven to 350 degrees F. Heat butter in heavy-bottomed skillet, sauté green onions and peppers until peppers begin to soften. Set aside.

    In large bowl, beat together eggs, half-and-half, and salt and pepper. Stir in wild rice, onions and peppers, and one cup of the cheese. Pour into buttered 8-inch by 8-inch glass baking dish. Top with remaining cheese.

    Bake approximately 45 minutes or until knife inserted in center comes out clean.
    Serves 4 to 5.

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