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Wild Rice Souffle Recipe

Wild Rice Souffle Recipe

4 servings



1/3 cup wild rice

1 cup each: reduced sodium vegetable broth, fat-free milk

1/4 cup all-purpose flour

1/2 cup shredded reduced-fat Cheddar cheese

1/4 cup thinly sliced green onions

1/4-1/2 teaspoon each: paprika, dried savory and thyme leaves

White pepper, to taste

3 egg yolks

3 egg whites, beaten to stiff peaks


Heat rice and broth ot boiling in small saucepan, reduce heat and simmer, covered, until rice is tender and broth absorbed, 45 to 55 minutes.


Mix milk and flour in medium saucepan, heat to boiling. Boil, whisking until thickened, about 1 minute. Remove from heat, add cheese and stir until melted (sauce will be very thick). Stir in green onions, paprika, and herbs. Season to taste with white pepper.


Beat egg yolks in small bowl until thick and lemon colored, about 5 minutes, mix into cheese mixture. Fold in egg whites, fold in rice. Spoon into greased 1-quart souffle dish. Bake at 350 degrees until knife inserted halfway between center and edge comes out clean, 45 to 55 minutes.

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