Wild rice is one of our state's prized foods. Paired with our garden specialty-fresh asparagus-this recipe can't miss!
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Spread in greased 13-in. x 9-in. baking dish; set aside.
- Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside.
- In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice.
- In a large bowl, whisk the eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Spoon over ham; top with asparagus.
- For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted.
- Pour over casserole. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.
- Yield: 10 servings.
- Originally published as Wild Rice Brunch Casserole in Country
- February/March 2005, p49
- Nutritional Facts
- serving (1 cup) equals 317 calories, 21 g fat (10 g saturated fat), 260 mg cholesterol, 738 mg sodium, 13 g carbohydrate, 1 g fiber, 18 g protein.
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