Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss

By matt , 7 October 2023
Date Posted
Ingredients
  • 5 cups cooked wild rice (from 1â…” cups, 10.5 ounces or 300 grams uncooked)
  • 3 tablespoons unsalted butter (1 Tbsp melted)
  • 1 tablespoon olive oil
  • 2 large sweet onions, halved and thinly sliced
  • 4 cups stemmed, ribboned kale leaves (from an 8-ounce or 225-gram bundle)
  • 2 cups (8 ounces or 225 grams) coarsely grated Emmentaler or other Swiss cheese
  • ¾ cup (180 ml) vegetable or chicken broth
  • 1 cup (60 grams) fine, dry breadcrumbs
  • ½ teaspoon table salt, plus additional to taste
  • Freshly ground black pepper
Body

Instructions

  1. Cook the rice according to package directions, and preheat the oven to 375 degrees.
  2. Meanwhile, caramelize the onions. Heat a tablespoon of butter and a tablespoon of olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with ½ teaspoon of salt and a little pepper, and cook until they’re tender and sweet, stirring occasionally, about 30 minutes. Add the kale ribbons, and cook until they wilt a bit, about 5 minutes. Stir together the onion-kale mixture, wild rice, and 1 cup of grated cheese in a large bowl. Season to taste with salt and pepper.
  3. To assemble the gratin, first use 1 tablespoon of butter to generously coat a 2-quart baking dish. Spread the wild-rice mixture into the prepared dish and pour broth over it. Sprinkle the remaining 1 cup of cheese on top. Toss breadcrumbs with 1 tablespoon of melted butter Andy salt and pepper to taste. Sprinkle the breadcrumb mixture over the cheese.
  4. Bake for 30 to 35 minutes, or until bubbly and beginning to brown on top.
Category
Meals
Original External Weblink
https://www.husbandsthatcook.com/2015/11/wild-rice-gratin-with-kale-caramelized…
Original Source
Smitten Kitchen
Status
Cooked