Breakfast Egg Cakes with Mushroom and Wild Rice


1/2 cup wild rice
2 tsp gropeseed, comelino or sunflower oil
2 shallots, chopped
1/2 lb cremini mushrooms, chopped
1/4 tsp salt
2 garlic cloves, minced
1 cup frozen peas, thawed
6 large organic eggs
1/2 cup grated Parmesan cheese
1 Tbsp fresh thyme
1/4 tsp black pepper


  1. Place rice and 2 cups water in saucepan. Bring to a boil, reduce heat and simmer, covered, until rice is tender but still slightly chewy, about 40 minutes. Drain and let cool.
  2. Heat oil in skillet over medium heat. Add shallots, mushrooms and salt. Cook until mushrooms are tender and have given off their liquid, about 5 minutes.
  3. Add garlic and peas to pan and cook for 1 minute.
  4. Preheat oven to 375ºF (190ºC).
  5. In large bowl, whisk eggs and stir in mushroom mixture, rice, Parmesan, thyme and pepper. Divide mixture among 12 greased or muffin paper-lined standard-sized muffin cups. Bake for 20 minutes, or until eggs are set.
  6. Let cool for a few minutes before unmoulding.

Makes 4 servings.


To speed up the cooking time, soak the wild rice in water for several hours.

Source: Sage magazine