Wednesday, November 12, 2014

Creamy Wild Rice Bake with Crispy Shallots

With Thanksgiving right around the corner (OMG I know!!!!), I have been trying to create some traditional side dishes with non-traditional flair. This rice bake is a mixture between green bean casserole dressing to me. I actually paired this with salmon, but don't be surprised if this doesn't appear on the dinner table on Thanksgiving day. I love the saltiness of the fried shallots (almost as good as the fried onion straws from Sprouts) and the creaminess is just to die. Just talking about this is making me crave it for dinner again. Not mad about it. 

Creamy Wild Rice Bake with Crispy Shallots

  • 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

Bring rice and water to a boil. Cover, lower to simmer, and cook for 45 minutes, until all of the liquid is absorbed.

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. 

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