Monday, December 28, 2009

Tangy Wild Rice with Ricotta Eggs

Don't skip over this one -- the title sounds like some terrible 70's diet cookbook dish, but this is honestly delicious and also quite healthy. I've noticed that in most culinary traditions there's a strong emphasis on mixing grains with protein and this is no exception. The ricotta makes the eggs fluffy and soft instead of rubbery and the rice adds a nice bite, along with the tanginess of the sauce. This is a great meal for when you have a long day ahead and needs something that sticks with you without too many calories. You could separate the eggs and leave out the yolks, the resulting texture would be more or less the same. Anywho, here's how you do it:

1 cup wild rice
3 cups water
dash of salt
3 tbsp tamari sauce
1 tsp lime juice
2 eggs
1 tsp butter
1/2 tsp salt
2/3 cup ricotta cheese

Bring the water and salt to a boil, add the rice. Cover and cook for around 45 minutes.

Toss the cooked rice with the tamari and lime juice and set aside. Over medium heat, melt the butter in a skillet. Beat the eggs with salt and put them into the skillet as well. Scoop the ricotta into a heap in the middle and start scrambling the eggs and mixing it together. Continue to cook for several minutes; you can cook them for a shorter period to get a creamier result but I like mine well done so they get slightly crumbly. Serve over the rice. Easy!

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