Easy
Vegetarian

Long & Wild Gratin with kale and cheddar

Author: Jonathan Cheung

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

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[Total: 4 Average: 5]
Cooking 45 Min
Servings Serves 4-6
Product Long & Wild Blend

Ingredients












Preparation

Step 1

In a medium pot with a tight fitting lid, heat half the butter (2Tbsp) and add the onion. Sautรฉ 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.

Step 2

Meanwhile, preheat the oven to 425*.

Step 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.

Step 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 add in 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.

Step 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.

Step 6

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

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