CSA Food – Wild Rice, Baked Eggs, and Green Beans, originally uploaded by WontonBrutality.
This was entirely successful, if only because I sprinkled the whole shebang with white wine vinegar after it was plated. The pieces were good, but they needed a general perkiness added. The vinegar was a good call for that.
Here are the components:
- I cooked a cup of straight wild rice with three cups of water and a pinch of salt for about 40 minutes (package instructions)
- I slice up the rest of my CSA beans and a leek and sauteed them together in butter and olive oil. Once the leeks had softened up, I threw a lid on top and turned the heat down until the beans were done.
- I cracked one egg into each square silicone muffin cup and threw them in a 350-degree oven for 15 mintues
I plated everything up, salt and peppered the whole lot, and sprinkled white wine vinegar on top. Super delicious and a great combo of flavors and textures. The vinegar was key, but the eggs being fully set, but with yolks that were still moist, was also really cool.
