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Long & Wild Gratin with kale and cheddar

by Jonathan Cheung

A winning combo of wild rice, kale and cheese, satisfaction guaranteed.

[Total: 1 Average: 5]
Long & Wild Rice gratin with Kale & Cheddar

Ingredients

  • 4 Tbsp Butter
  • 1 small Onion, diced
  • 1 cup Dainty Long & Wild rice
  • 4 Tbsp Salt
  • 1 bunch Kale, stems removed and roughly chopped
  • 1 clove Garlic, minced
  • 2 Tbsp Flour
  • 1 cup/250mL Whole Milk
  • 1 tsp Dijon Mustard
  • 1/2 cup/125 mL Chicken stock (or Vegetable stock)
  • 1 cup Cheddar or Mozzarella Cheese, grated

Preparation

1

In a medium pot with a tight fitting lid, heat half the butter (2Tbsp) and add the onion. Sauté for 2 minutes. Add the rice and stir to combine. Add 2 Cups/500mL of water, bring to a boil, cover and reduce heat to low. Allow to cook for 20 minutes. Turn off the heat and allow to rest for 5 minutes.

2

Meanwhile, preheat the oven to 425*.

3

Bring a medium size pot of water to a boil. Add in 4 Tbsp of salt. Blanch the kale for 1 minute. Drain and set aside.

4

Place the same pot back on medium heat, add the 2 remaining Tbsp of butter. Once melted, add the garlic and flour. Stir to form a paste. Using a whisk, slowly ad din the milk and whisk until smooth. Add in the stock, whisk and bring to a simmer. Allow to cook gently, while stirring, for a few minutes. Stir in the mustard, 1/2 of the grated cheese, and season with salt and pepper.

5

Combine the rice and kale in a gratin dish. Pour over the cheese sauce. Shake the pan a little to get the sauce to coat everything. Sprinkle the remaining cheese on top and place the dish in the oven. Bake for 15 minutes, or until bubbly.

6

Put on the broiler at the end to brown the cheese on top. Serve immediately.


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