Cookbook

Baked wild rice

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Ingredients

  • 3 Tbsp beurre
  • 1 Tbsp huile d'olive
  • 2 large oignon, sweet, halved ad sliced
  • poivre
  • 4 cup kale, stemmed, ribboned
  • 5 cup wild rice blend, cooked
  • 2 cups emmethal, grated
  • 3/4 cup bouillon de poule
  • 1 cup panure
  • 8 oeuf, optional

Instructions

Oven: 375 F.

Caramelize onions; melt 1 Tbsp butter in oil in a large skillet; add onions and season with pepper; cook until onions are tender and sweet, stirring occasionally, about 30'. Add kale and let wilt, about 5'. Combine onion-kale mixture, wild rice and 1 cup grated cheese in a large bowl. Season.

Assemble and bake: grease a 2 quart baking dish with 1 Tbsp butter. Spread wild rice mixture into dish and pour broth over. Top with remaining 1 cup cheese. Melt remaining 1 Tbsp butter; toss with bread crumbs. Sprinkle over cheese. Bake until bubbly and brown on top, 30-35'.

If serving with eggs, soft boil, 5-6'.

Journal.

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Notes