The recipe reviewed here appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Baked Wild Rice with Kale, Caramelized Onions and Soft-Cooked Eggs
Cook time: 2 hours
As I cut the kale into ribbons, I knew this dish was either going to be a hit or a miss – and nothing in between. The combination of wild rice and non-broccoli greens was sure to throw my husband and son for a loop, as would the runny egg. Especially at dinner.
However, I’m pleased to report that this dish was a hit.
My husband had at least three bites of the dish before asking just what it was, and my 2-year-old sat on my lap, happily eating half of my serving. I later ate the portion on his highchair, where he refused to sit. I’ve eaten it twice since then, taking it to work for lunch and enjoying it just as much, if not more.
The bitterness of the kale cooked away, but it didn’t get soggy the way other greens would. The wild rice was a nice switch from brown, and the Swiss cheese added bite. A fan of over-easy eggs, I loved the option of a substantial meatless dinner.
Back for seconds: This dish could easily be served with salmon or another fish if eggs aren’t a favorite.