Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss calories by ingredient
Introduction
From “The Smitten Kitchen Cookbook” by Deb PerelmanWhat I love about cooking from this book is that she gives weights for EVERYTHING! I knew I had the right amount of Kale because my bundle weighed in where the book asked. SO easy to cook this way! From “The Smitten Kitchen Cookbook” by Deb Perelman
What I love about cooking from this book is that she gives weights for EVERYTHING! I knew I had the right amount of Kale because my bundle weighed in where the book asked. SO easy to cook this way!
Number of Servings: 8
Ingredients
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5 cups cooked wild rice (from 1-2/3 cups uncooked)
1 tablespoon butter
1 tablespoon olive oil
2 large sweet onions, halved and thinly sliced
1/2 teaspoon table salt
Freshly ground black pepper
4 cups stemmed, ribboned kale leaves
2 cups coarsely grated Emmentaler, gruyere or another Swiss cheese
2 tablespoons unsalted butter, divided
3/4 cup chicken or vegetable broth
1 cup fine, dry breadcrumbs
Table salt
Freshly ground black pepper
Directions
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.