Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss
Wild rice:
- 5 cups cooked wild rice (from 1⅔ cups, 10.5 ounces or 300 grams uncooked)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large sweet onions, halved and thinly sliced
- ½ teaspoon table salt
- Freshly ground black pepper
- 4 cups stemmed, ribboned kale leaves (from an 8-ounce or 225-gram bundle)
- 2 cups (8 ounces or 225 grams) coarsely grated Emmentaler or another Swiss cheese
- 2 tablespoons unsalted butter (1 tablespoon to grease dish; 1 tablespoon, melted, for crumbs)
- ¾ cup (180 ml) chicken or vegetable broth
- 1 cup (60 grams) fine, dry breadcrumbs
- Table salt
- Freshly ground black pepper
Instructions:
Although wild rice takes a bit of time to cook, you can get everything ready and even read a few board books while it does.
- Preheat your oven to 375 degrees.
- Heat the butter and olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with salt and a little pepper, and cook until they’re tender and sweet, stirring occasionally, about 30 minutes. Add the kale ribbons, and cook until they wilt a bit, about 5 minutes. Stir together the onion-kale mixture, wild rice, and 1 cup grated cheese in a large bowl. Season to taste with additional salt and pepper, if needed.
- Use 1 tablespoon butter to generously coat a 2-quart baking dish. Spread the wild-rice mixture into prepared gratin and pour broth over it. Sprinkle remaining cheese over gratin. Toss breadcrumbs with 1 tablespoon melted butter and salt and pepper to taste; sprinkle over cheese.
- Bake for 30 to 35 minutes, or until a little bubbly and beginning to brown on top.