Wild Rice Spoon Bread
Preparation Time: 15 min
Cooking Time: 1.5 hour
Serves 6-8
INGREDIENTS
- ⅔ cup Reese Wild Rice (1 – 4 oz. box)
- 7 tbsp. unsalted butter, divided
- ½ small onion, minced
- 2 ½ cups water or low sodium chicken broth
- 1 ½ cups stone-ground cornmeal
- 2 tsp. salt
- 2 cups boiling water
- 4 large eggs
- 2 cups whole milk
- 4 tsp. baking powder
DESCRIPTION
This spoon bread is similar to cornbread with a whole grain twist! Add this dish to your next BBQ!
DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a small saucepan, heat 1 tbsp. of butter until melted.
3. Sauté onions for 5 minutes or until translucent.
4. In a separate pot, bring water or broth to a boil. Stir in rice, cover, and reduce heat to low. Cook rice for 40 minutes or until tender.
5. In a mixing bowl, combine cornmeal and salt, stirring constantly.
6. Slowly add boiling water, and stir in melted butter.
7. In a separate bowl, beat eggs until thickened. Add milk and stir.
8. Add baking powder to the milk and egg mixture. Add in cornmeal mixture and beat with an electric mixer or whisk.
9. In a greased 8″-square glass baking dish, add contents of mixing bowl.
10. Bake for 35 minutes.
11. Sprinkle the rice on top of dish and continue baking for about 15 minutes.
2. In a small saucepan, heat 1 tbsp. of butter until melted.
3. Sauté onions for 5 minutes or until translucent.
4. In a separate pot, bring water or broth to a boil. Stir in rice, cover, and reduce heat to low. Cook rice for 40 minutes or until tender.
5. In a mixing bowl, combine cornmeal and salt, stirring constantly.
6. Slowly add boiling water, and stir in melted butter.
7. In a separate bowl, beat eggs until thickened. Add milk and stir.
8. Add baking powder to the milk and egg mixture. Add in cornmeal mixture and beat with an electric mixer or whisk.
9. In a greased 8″-square glass baking dish, add contents of mixing bowl.
10. Bake for 35 minutes.
11. Sprinkle the rice on top of dish and continue baking for about 15 minutes.