Wild Rice Spoon Bread

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 1/3 cups organic wild rice (6 ounces)
• 1 quart water
• salt
• 4 tablespoons unsalted butter
• 1 medium onion, coarsely chopped
• 1 large scallion, coarsely chopped
• 1 quart milk
• 1/2 cup fine yellow cornmeal
• 6 large eggs, separated
• 1/4 cup freshly grated parmesan cheese
• 1 1/2 teaspoons baking powder

Recipe

• 1 butter a 13-by-9-inch baking dish.
• 2 in a medium saucepan, cover the wild rice with the water, add a pinch of salt and bring to a boil.
• 3 cover and simmer over low heat, stirring occasionally, until just tender, about 20 minutes.
• 4 drain the rice.
• 5 preheat the oven to 350°.
• 6 melt 1 tablespoon of the butter in a large skillet.
• 7 add the onion and cook over moderate heat until lightly browned and just tender, about 4 minutes.
• 8 stir in the scallion and wild rice.
• 9 season lightly with salt and spread in the prepared baking dish.
• 10 in a medium saucepan, bring the milk to a simmer.
• 11 gradually whisk in the cornmeal.
• 12 whisk over moderately low heat until thickened and bubbling, about 5 minutes.
• 13 scrape the mixture into a large bowl and let stand, stirring often, until warm. whisk in the remaining 3 tablespoons of butter, the egg yolks and parmesan, 1 1/2 teaspoons of salt and the baking powder.
• 14 in a large bowl, beat the egg whites to firm peaks.
• 15 using a rubber spatula, stir one-quarter of the whites into the cornmeal mixture, then fold in the remaining whites until a few streaks remain. scrape the spoon bread over the wild rice.
• 16 bake in the center of the oven for about 30 minutes, or until puffed and golden.
• 17 let rest for 5 minutes before serving.
• 18 make ahead
• 19 the recipe can be prepared through step 2 and refrigerated overnight.