Prep. Time 30 mins
Cooking Time 1 hr, 22 mins - 1 hr, 25 mins
Yields 6 servings
1 green bell pepper, trimmed and sliced
1 leek (white only), sliced
1 cup (77 g) sliced mushrooms
2 tbsp (28.4 g) butter
1 1/2 cups (300 g) wild rice
1 cup (250 ml) vegetable broth
1 cup (112 g) grated Canadian Mozzarella cheese
1/4 cup (50 ml) chopped fresh basil
4 egg yolks
4 egg whites, beaten until stiff but not dry
2 tomatoes, trimmed and cut in wedges
Instructions In large saucepan, sauté pepper, leek and mushrooms in butter over medium heat for 2 minutes. Add wild rice and cook for 30 seconds while stirring. Stir in enough water to cook rice according to cooking instructions on package. Bring to boil. Reduce heat and cook covered for 20 minutes.
Preheat oven to 350 °F (180 °C).
Remove saucepan from heat and stir in broth, Canadian Mozzarella cheese and basil. Season with salt and pepper. Mix well. Cool uncovered for 10 minutes. Stir egg yolks into rice mixture gradually and gently. Fold in stiff egg whites, also gently. Pour mixture into buttered 10-inch (25 cm) round pan, spreading evenly. Top with tomato wedges. Bake for about 1 hour or until golden.
Remove from oven and let stand for 5 minutes before removing from pan. Transfer to serving platter.
Per serving Energy: 315 Calories
Protein: 15 g
Carbohydrate: 40 g
Calcium: 13 % / 143 mg
Fat: 12 g