Ancient Grains for Modern Meals - Maria Speck [42]
3 In a large bowl, beat the eggs using a hand mixer at low speed until blended. Increase the speed to medium, gradually adding the olive oil and the brown sugar, and beating until the mixture becomes thick and foamy, 1 to 2 minutes. Beat in the melted butter and vanilla extract until well blended. Decrease the speed to low, add the zucchini mixture, and then slowly add the flour mixture until just blended. Do not overmix. Fold in 1 cup of the walnuts using a rubber spatula. Scrape the batter into the loaf pan, leveling the top with the spatula. Gently press 3 walnut halves across the top.
4 Bake until the bread has risen and is light golden brown, and a cake tester or toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer the pan to a wire rack to cool for about 10 minutes. Loosen around the edges with a small sharp knife, and unmold the bread; transfer to a wire rack, right side up, to cool completely, or enjoy warm.
TO GET A HEAD START: Zucchini bread can be baked 1 day ahead. Store in an airtight container or wrapped in plastic wrap at room temperature.
TO LIGHTEN IT UP: For a heart-healthy bread, feel free to omit the butter entirely and use a total of ½ cup olive oil instead.
TO VARY IT: My sister-in-law, Yasmin, an avid baker and cook, made muffins with the batter. She filled the cups of a standard muffin pan about ¾ full, and baked them at 325°F until light golden brown, about 40 minutes.
Wild Rice Frittata with Mushrooms and Crisped Prosciutto
This is the frittata I make for Sunday brunch when everyone is famished. Thanks to the addition of deliciously chewy wild rice, this baked omelet is nourishing enough to last you through the day. Three kinds of mushrooms and baked Parmesan cheese infuse the frittata with deep meaty umami flavor. But even one type of mushroom gives it enough aroma. Be sure to cook the rice while you do your mise en place—French for lining up your ingredients—for the recipe. SERVES 6
WILD RICE
1 cup water
½ cup wild rice
FRITTATA
6 large eggs
2 tablespoons chopped fresh flat-leaf parsley
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 tablespoon extra-virgin olive oil
1 cup chopped red onion, cut into ¼-inch dice (about 1 small)
1 tablespoon minced fresh rosemary, or 1 teaspoon dried
1 pound mixed mushrooms, such as cremini, white button, or shiitake, halved if large and sliced ¼ inch thick (about 7 cups)
½ cup finely grated Parmesan cheese (about 1 ounce)
2 ounces chopped prosciutto (about ½ cup)
1 To prepare the wild rice, bring the water and rice to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the kernels are tender but still slightly chewy, 40 to 50 minutes. Remove from the heat, cover, and steam for 10 to 15 minutes, if you have time. Drain any remaining liquid and set aside to cool.
2 While the wild rice is steaming, make the frittata. Position a rack about 4 inches below the heat source and preheat the broiler. In a large bowl, using a large whisk, beat the eggs, the parsley, ¼ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg. Set aside.
3 Heat the olive oil over medium heat in a 10-inch cast-iron (or other ovenproof) skillet until shimmering. Add the onion, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper; cook, stirring, until the onion softens, about 3 minutes. Increase the heat to medium-high; stir in the rosemary, followed by the mushrooms. Cook, stirring frequently, until the mushrooms release their liquid, 3 to 5 minutes. Decrease the heat to medium-low and stir in the rice to heat through, about 1 minute.
4 Pour the egg mixture evenly over the rice and vegetables and cook, partially covered, until set around the edges, about 5 minutes. Sprinkle with the cheese and prosciutto. Place the pan under the broiler and broil until the frittata is puffed, the top is nicely browned, and the