Baked Wild Rice with Kale, Carmelized Onions, and Soft-Cooked Eggs 03-Oct-2013
Oh my, this was so good. This is now a go-to recipe for us. Consider adding loose sausage instead of the eggs, or even chicken. Yum! This is definitely one for the houseboat!
- 3 Tbsp unsalted utter, divided
- 1 Tbsp olive oil
- 2 large sweet onions, halved and sliced
- Kosher salt and freshly ground pepper
- 4 cups stemmed-ribboned kale leaves
- 5 cups cooked wild rice blend
- 2 cups (8 oz) grated Swiss cheese, divided
- 3/4 cup chicken broth
- 1 cup dry bread crumbs
- 8 large eggs (optional)
Preheat oven to 375°F.
Caramelize onions: Melt 1 Tbsp butter in oil in a large skillet over medium-low heat; add onions and season with 1/2 tsp salt and a little pepper; cook until onions are tender and sweet, stirring occasionally, about 30 minutes. Add kale and let wilt, about 5 minutes. Combine onion-kale mixture, wild rice, and 1 cup grated cheese in a large bowl. Season with salt and pepper, if needed.
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 to 35 minutes.
If serving with eggs, bring a pot of water to boil. Add eggs and cook 5 to 6 minutes (for soft-boiled). Peel eggs under cool running water. Serve each portion with an egg. Add salt and pepper.