Wild Rice and Eggs Bake

Barbara Wade Uncategorized



Wild Rice and Egg Bake

Sane and Savory Cookbook is available at for your Kindle and for all mobile devices. A direct link to the cookbook is: Also if you go to the BOOK tab on this website, you can push the turquoise button, and it will also take you directly to Sane and Savory Cookbook.

Sane and Savory Cookbook has 68 vegetarian recipes of 239 total recipes. Wild Rice and Eggs Bake is one of them and is distinctive because it includes wild rice as major ingredient. This makes a hearty meal that you can serve with a salad.

Wild rice has a pleasant nutty flavor. It takes a while to cook, but it is worth taking that extra time. Below you will find a vegetarian recipe, that even meat eaters, such as myself, can enjoy. Because wild rice has quite a bit of protein, and there are also eggs in this recipe, you will get plenty of protein when you make this dish.

Nutritionally, wild rice is a powerhouse; it contains almost twice the protein and fiber as brown rice, and is also high in B vitamins, manganese, zinc, potassium, phosphorous, and magnesium, while being relatively low in calories. Many of the minerals help our bones’ integrity. Wild rice is low in sodium, so it is very good for our hearts. Wild rice even contains Omega 3 and Omega 6 fatty acids, which are antioxidants that help our brains, our skin, our hearts, our joints, and even our eyes.
Omega 3 fatty acids serve important functions in the body. They are a part of cell membranes throughout the body. They provide the starting point for making hormones that regulate blood clotting, contraction and relaxation of artery walls, and inflammation. They help regulate genetic function. Because of these important functions, Omega 3s fats have been shown to help prevent heart disease and stroke, may help control lupus, eczema, and rheumatoid arthritis. These fats appear to help the heart beat at a steady pace.


The following recipe can contribute to your health and will delight your taste

Wild Rice and Egg Bake      


Serves 4

Preparation time: 30 minutes

Cooking time: 1 hour 10 minutes

Preheat oven to 225 degrees F


1 cup COOKED wild rice
1 cup leeks, washed and finely chopped
1/2 cup organic parsley, washed and chopped finely
1/2 cup organic scallions, washed and chopped finely
3/4 cup organic spinach washed and chopped finely, or ½ of 10 ounce package frozen organic spinach, thawed and drained well
1/4 teaspoon Frontier’s All purpose Seasoning
1/4 teaspoon curry powder
1/8 teaspoon marjoram leaves, crushed
1/4 teaspoon basil leaves, crushed
1/4 teaspoon freshly ground black pepper
2 teaspoons whole wheat pastry flour (or gluten free oat flour)
3 tablespoons chopped almond
4 large organic eggs, lightly beaten
1 tablespoon butter (without hormones)
1/2 tablespoon organic avocado oil (for Dairy free: 1 ½ tablespoons avocado oil)
1/4 teaspoon sea salt
1 organic garlic clove, pressed


Combine the cooked rice, leeks, parsley, scallion, garlic, spinach, Seasoning, curry
marjoram, basil, pepper, salt, flour, and nuts. Add the eggs and mix well. Melt the
butter and oil in a Pyrex dish with lid. Pour the egg-rice mixture into the dish.
Cover it and bake it for about 1 hour 15 minutes at 225 degrees F. Check it at 1 hour to see if it is already done. You can serve this as a main dish with a salad.