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Author Notes: This dish works especially well with duck or red meat, although I would eat it with just about anything. —Erin O'Brien
- 2 cups wild rice, cooked according to instructions (I prefer to cook my wild rice with broth rather than with water)
- 6 fresh quail eggs
- 1 bunch ramps
- ? cups chopped walnuts
- 1-2 tablespoons olive oil
- 1 handful edible flowers, such as nasturtiums, optional
- sea salt and freshly ground pepper to taste
- Lightly toast walnuts in a 350 degree oven for 5-10 minutes, checking frequently.
- Chop the white ends of the ramps into slices about ? inch thick, and cut the stems and leaves into pieces about 1 ½ - 2 inches wide.
- Heat a cast iron skillet over medium-low heat. Add 1 T olive oil to coat pan. Cook ramps, stirring occasionally, until the white parts begin to soften and leaves begin to wilt.
- Carefully crack quail eggs into the pan, breaking yolks and stirring with a wooden spoon once eggs begin to cook. Eggs should break apart into bite-sized pieces; cut apart with the edge of a wooden spoon if necessary.
- When eggs are cooked as desired, add wild rice and walnuts to skillet, and stir all ingredients together. Salt and pepper to taste. Continue to cook until heated through. Garnish with optional edible flowers, if desired.
- This recipe was entered in the contest for Your Best Recipe with Walnuts