Creamy Wild Rice Bake with Crispy Shallots
Ingredients:
- 3/4 cup wild rice
- 1 3/4 cup chicken broth
- 1 tbsp. butter
- 1 garlic clove, minced
- 1/2 tsp. dried thyme
- 1/2 tsp. ground nutmeg
- 1 tbsp. flour
- 2/3 cup whole milk
- 1/2 bunch kale, stems removed and chopped
- 1/4 cup + 2 tbsp. grated parmesan cheese
- 1 tbsp. olive oil
- 1 shallot, thinly sliced
- salt and pepper to taste
- 1/2 cup panko bread crumbs
- non-stick cooking spray
In a large skillet, melt the butter and add the garlic, thyme, and nutmeg. Cook for a minute or two until fragrant. Sprinkle in the flour and whisk, cooking another minute. Continue to whisk as you pour in the milk, 1/2 at a time, whisking until thickened before adding the second half.
Once the cream sauce is thickened, add in the cooked rice and mix well. Add in the cooked kale and 1/4 cup parmesan cheese and mix again. Pour into a baking dish and top with the remaining cheese, the panko bread crumbs and the crispy shallots.
Once the cream sauce is thickened, add in the cooked rice and mix well. Add in the cooked kale and 1/4 cup parmesan cheese and mix again. Pour into a baking dish and top with the remaining cheese, the panko bread crumbs and the crispy shallots.
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