Recipe by WiGal
From iowagirleats.com and posting for safekeeping. Recipe inspired by Beecher's handmade cheese found at Pike's market in Seattle. Can totally relate to her experience where you are traveling, taste something divine, and know you can never have back home unless you make it yourself.
Top Review by sofie-a-toast
This made for a hearty and delicious vegetarian main meal! I really loved the brown rice in broth technique and I'm gonna use that method a bunch. The brown rice was still a bit crunchy when all the water was soaked up and the timer went off. Next time I will add it into the cold water and bring to a boil. Thanks for the new recipe!
- 2 cups chicken broth
- 1 cup brown rice
- 1 tablespoon extra virgin olive oil
- 1 big sweet onion, cut in half then into thin slices
- 4 garlic cloves, minced
- 4 cups kale or 1⁄2 bunch kale, chopped packed
- salt, to taste
- pepper, to taste
- 1 tablespoon butter
- 2 tablespoons flour
- 1 1⁄2 cups milk
- 3⁄4 cup Fontina cheese, shredded divided
- 3⁄4 cup smoked gouda cheese, shredded divided
Directions See How It's Made
- Bring chicken broth to a boil in a small saucepan then add rice.
- Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes.
- Remove from heat then set aside with the lid on for 10 minutes.
- Meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt.
- Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes.
- Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes.
- Scoop mixture into a large bowl then set aside.
- In the same skillet melt butter then sprinkle in flour and whisk to incorporate.
- Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.
- Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 minutes.
- Remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth.
- Preheat oven to 375 degrees then spray a 9×12″ or 8×8″ baking dish very well with nonstick spray.
- Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour mixture into prepared baking dish then sprinkle with remaining cheese.
- Bake for 25-30 minutes or until dark golden brown on top.
- Let sit for 10-15 minutes (or longer!) before serving.