Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss
Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss
Kale, Main Dishes, Onion, Recipe, Side Dishes
March 29, 2017
Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss
Ingredients
5 cups cooked wild rice (from 1 2/3 cups, 10.5 ounces, or 300 grams 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 (from and 8-ounces or 225 gram bundle)
2 cups (8 ounces or 225 grams) coarsely grated Emmentaler or another Swiss cheese
2 tablespoons unsalted butter (1tablespoon to grease dish, 1 tablespoon, melted, for crumbs)
3/4 cup (180 ml) chicken or vegetable broth
1 cup (60 grams) fine, dry bread crumbs
table salt
freshly ground black pepper
Directions
1Cook the rice according to package directions. Preheat your oven to 375 degrees.
2 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, of needed.
3 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.
4 Bake for 30 to 35 minutes, or until a little bubbly and beginning to brown on top.
