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Preheat oven to 450 Cook 1 Cup Wild Rice per directions on box, then
let Rice cool to room temp. Whisk 1 Lg. Egg & combine with rice Butter 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. Peel and slice onions, cut in half, then cut halves into thin slices In 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. Add the Pancetta to the onions and continue cooking for 4 more minutes.Turn heat off and let set In 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 place on rack in center of oven and bake until firm and nicely browned, approx. 30-35 minutes . (use toothpick to check for doneness).
RecipeNLG
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Perfect ice spheres — minimal surface area, maximum chill
Ventilated onion container — keeps cut onion fresh, contains smell
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Perfect ice spheres — minimal surface area, maximum chill
Ventilated onion container — keeps cut onion fresh, contains smell
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Remove from oven and let cool on rack for 5-8 minutes, then slice and servewhile still warm.