Wild Rice And Mushroom Frittata

Ingredients

• 34 c wild rice
• 2 c water
• 34 tsp salt
• 1 Tbsp olive oil
• 1 small onion
• 1 clove garlic finely chopped
• 14 lb fresh mushrooms thinly sliced
• 8 large eggs
• 1 Tbsp chopped fresh parsley
• 12 tsp dried basil
• 14 Tbsp ground black pepper
• 14 c grated Parmesan cheese

Directions

1. In small bowl rinse rice in several changes of cold water drain in strainer set aside
2. In 1 quart saucepan combine rice water and 12 teaspoon salt
3. Heat to boiling over high heat cover and reduce heat to low
4. Cook rice until tender about 40 minutes
5. Drain well
6. Heat oven to 350
7. In 9-inch skillet with heat proof handle heat oil over medium heat
8. Add onion garlic and mushrooms
9. Cook stirring until vegetables brown and most of the liquid evaporates about 5 minutes