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


  • 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



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.


Meanwhile, preheat the oven to 425*.


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.


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.


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.


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

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