Wild Rice And Blue Cheese Skillet Souffle - cooking recipe

Ingredients

1/4 cup wild rice, rinsed and drained
1 cup boiling water
1/2 teaspoon salt (to taste)
2 tablespoons milk or 2 tablespoons cream
3 ounces blue cheese
6 eggs, lightly beaten
3 tablespoons olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb spinach, washed and coarsely chopped
fresh pepper, to taste
6 tablespoons freshly grated parmesan cheese

Preparation

Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done.
Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside.
Pre-heat broiler.
In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more.
Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom.
Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.