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)


  1. Preheat oven to 375°F.

  2. 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.

  3. 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.

  4. 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.