Beecher's Kale and Brown Rice Gratin With Smoked Cheese
- Reviews 1
Ready In: 2 hrs
Serves: 6
Ingredients
- 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
- 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.
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