Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss2017-03-292024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
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
1
Cook 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.
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
1
Cook 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.
Notes
Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss
