Wild Rice And Blue Cheese Skillet Souffle

• 1/4 cup wild rice, rinsed and drained
• 1 cup boiling water
• 1/2 teaspoon salt (to taste)
• 2 tablespoons milk or 2 tablespoons cream
• 3 ounces blue cheese
• 6 eggs, lightly beaten
• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 3/4 lb spinach, washed and coarsely chopped
• fresh pepper, to taste
• 6 tablespoons freshly grated parmesan cheese

1. Cook rice according to package directions, omitting salt and butter. Or, place in small saucepan and add boiling water and 1/2 teaspoon salt. Boil, covered, for 40 minutes over medium-low heat until done.
2. Meanwhile, in a small bowl mash together milk or cream and blue cheese with a fork. Add eggs and rice, mix well and set aside.
3. Pre-heat broiler.
4. In 9-inch, non-stick, flame-proof frying pan over medium heat, warm olive oil. Add onion and saute for about 8 minutes, then add garlic and saute for 2 minutes. Add spinach, salt and pepper and saute until spinach wilts, about 2 minutes more.
5. Add egg mixture to pan holding the spinach and stir together. Cook for 2-3 minutes or more, without stirring, until eggs are set on the bottom.
6. Sprinkle surface with parmesan and slip under broiler for 2-3 minutes until puffed and golden and eggs are set on top.

wild rice, boiling water, salt, milk, blue cheese, eggs, olive oil, yellow onion, garlic, fresh pepper, freshly grated parmesan cheese

Taken from www.food.com/recipe/wild-rice-and-blue-cheese-skillet-souffle-122888 (may not work)