Wild Rice and Blue Cheese Skillet Souffle
Elevate your brunch or comforting dinner spread with the stunning *Wild Rice and Blue Cheese Skillet Soufflé*! This gourmet-inspired dish combines the nutty chew of cooked wild rice with the bold, tangy flavor of crumbled blue cheese for a truly unique take on a classic soufflé. Light, airy egg whites are skillfully folded into a creamy roux infused with fresh thyme, creating a fluffy texture that rises to perfection in the oven. Topped with a golden Parmesan crust and baked in a single skillet, this soufflé is as simple to prepare as it is impressive to serve. Perfect for those seeking an elegant yet approachable meal, this dish is best enjoyed straight from the oven while its dramatic rise is still at its peak. Indulge your taste buds with this savory, show-stopping recipe that’s sure to be the star of any table! Keywords: Wild Rice Soufflé, Blue Cheese Recipe, Skillet Soufflé, Savory Soufflé, Elegant Dinner Ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 units large eggs
- 1.5 cups cooked wild rice
- 3 ounces blue cheese, crumbled
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
- as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet with nonstick cooking spray and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is smooth and golden (this forms a roux).
Gradually pour in the milk, whisking constantly to prevent lumps. Cook for 3–4 minutes until the mixture thickens and resembles a creamy sauce. Remove from heat.
Separate the eggs into two bowls: yolks in one and whites in the other. Stir the egg yolks into the sauce, one at a time, until fully incorporated. Add the salt, pepper, thyme, cooked wild rice, and crumbled blue cheese, mixing gently to combine.
Use an electric mixer or a whisk to beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the rice and cheese mixture in three batches, being careful not to deflate the airiness.
Pour the mixture into the prepared skillet. Sprinkle the top with grated Parmesan cheese for a golden, cheesy crust.
Bake the skillet souffle in the preheated oven for 25–30 minutes, or until the souffle is puffed up and golden brown. Avoid opening the oven door during baking to prevent it from collapsing.
Remove the skillet from the oven and serve immediately. The souffle will slightly deflate as it cools, so enjoy it fresh for the best texture and flavor.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.1 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 241 mg | 19% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
