I finally got sick and have been in bed all weekend. I got up to make some soup only cuz I was sick of being in bed and did not want take out again. Last night was Vegetable Pho. Or like a bowl of sriacha broth with veg. I hope to get back to the gym tomorrow. Hope.
Back to the soup. The local fancy grocery back in Minneapolis, Byerly’s, had this wild rice soup that was legendary. Yeah, I know grocery store restaurant. Makes no sense. If you google Byerly’s wild rice soup. Or Lund’s wild rice soup you will get the recipe. And a lot of waxing longingly over this soup.
Theirs was pretty calorie laden and had meat. This is my version.
This is a fast post for a fast meal. I made some things that had leftovers that were perfect for a fritatta, though really this is more of a Spanish tortilla, for sake of ease, I`m calling it a fritatta. You can really use anything in a Fritatta. It’s just eggs baked with stuff. Super simple and speedy other than the 45 min or so in the oven. But this took all of 5 min to get prepped.
After yesterday’s pasta feast, I’m back to another gluten-free, dairy-free delight. I admit, I totes made this on the fly based on several other things I make and threw in the lentils.
It’s great for make ahead. I prepped everything and stuck it in the oven and went to the gym. When I came back it was done. On the other hand, wild rice takes a while to cook-90 min to 2 hours, but this will hold up if you want to make it in advance.
It’s healthy, low-fat, and not very photogenic, but it tastes really good. try it.