Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cups cooked wild rice (from 1-2/3 cups uncooked)1 tablespoon butter1 tablespoon olive oil2 large sweet onions, halved and thinly sliced1/2 teaspoon table saltFreshly ground black pepper4 cups stemmed, ribboned kale leaves 2 cups coarsely grated Emmentaler, gruyere or another Swiss cheese2 tablespoons unsalted butter, divided3/4 cup chicken or vegetable broth1 cup fine, dry breadcrumbsTable saltFreshly ground black pepper
Cook the rice according to package directions.
Preheat oven to 375 degrees.
Meanwhile, caramelize the onions: Heat the butter and olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with 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 grated cheese in a large bowl. Season to taste with additional salt and pepper, if needed.
Assemble the gratin: Use 1 tablespoon butter to generously coat a 2-quart baking dish. Spread the wild rice mixture into prepared gratin and pour broth over it. Sprinkle remaining cheese over gratin. Toss breadcrumbs with 1 tablespoon melted butter and salt and pepper to taste; sprinkle over cheese.
Bake for 30 to 35 minutes, or until a little bubbly and beginning to brown on top. Serves 12 as a side.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user THEBEANER.
Preheat oven to 375 degrees.
Meanwhile, caramelize the onions: Heat the butter and olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with 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 grated cheese in a large bowl. Season to taste with additional salt and pepper, if needed.
Assemble the gratin: Use 1 tablespoon butter to generously coat a 2-quart baking dish. Spread the wild rice mixture into prepared gratin and pour broth over it. Sprinkle remaining cheese over gratin. Toss breadcrumbs with 1 tablespoon melted butter and salt and pepper to taste; sprinkle over cheese.
Bake for 30 to 35 minutes, or until a little bubbly and beginning to brown on top. Serves 12 as a side.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user THEBEANER.
Nutritional Info Amount Per Serving
- Calories: 258.8
- Total Fat: 13.2 g
- Cholesterol: 28.7 mg
- Sodium: 468.7 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.6 g
- Protein: 12.0 g
Member Reviews