chefmom's Notes:
Expand1 cup Wild Rice Ask a question about this ingredient
4 tablespoons Unsalted Butter Ask a question about this ingredient
4 Lg. Eggs Ask a question about this ingredient
1/2 tablespoon Fresh Thyme, finely chopped Ask a question about this ingredient
1/2 tablespoon Fresh Rosemary finely chopped Ask a question about this ingredient
1/3 cup Heavy Cream Ask a question about this ingredient
2 tablespoons Marscapone Ask a question about this ingredient
3 Lg. Vidalia Onions Ask a question about this ingredient
1/2 cup Pancetta diced small Ask a question about this ingredient
1/4 teaspoon Fresh Grated Nutmeg Ask a question about this ingredient
1 pinch Salt to taste Ask a question about this ingredient
1 pinch Pepper to taste Ask a question about this ingredient
Preheat oven to 450
Ask a question about this stepCook 1 Cup Wild Rice per directions on box, then let Rice cool to room temp.
Ask a question about this stepWhisk 1 Lg. Egg & combine with rice
Ask a question about this stepButter 1- 9"Glass Deep dish Pie Pan (1Tbsp.) Place Rice in Baking Dish, Press and Pat Rice with flat spatula to create a crust (bottom & sides), set aside.
Ask a question about this stepPeel and slice onions, cut in half, then cut halves into thin slices
Ask a question about this stepIn a large unheated skillet place the remaining butter, sliced onions, thyme, rosemary, nutmeg and salt & pepper. Over medium/low heat let the onions slowly cook till soft in covered skillet, stirring occassionally for 6 minutes.
Ask a question about this stepAdd the Pancetta to the onions and continue cooking for 4 more minutes.Turn heat off and let set
Ask a question about this stepIn a medium sized bowl crack 3 eggs and whisk them together. Add the Heavy Cream and the Marscapone to the eggs and whisk until well mixed. Pour the onion mixture evenly into the rice lined baking dish, then pour egg mixture over the onions
Ask a question about this stepplace on rack in center of oven and bake until firm and nicely browned, approx. 30-35 minutes . (use toothpick to check for doneness). Remove from oven and let cool on rack for 5-8 minutes, then slice and servewhile still warm.
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
