Smitten Kitchen Wild Rice Gratin with Kale and Swiss

Slightly adapted from a recipe in The Smitten Kitchen Cookbook by Deb Perelman

Prep Time: 20 minutes    Cook time: About 1 hour, 40 minutes    Level: Easy    Serves: 8

For the rice:

• 5 cups cooked wild rice blend (from 1 2/3 cups, 10.5 ounces or 300 grams)

For the caramelized onions:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large sweet onions, halved and thinly sliced
• 1/2 teaspoon table salt
• Freshly ground black pepper
• 4 cups stemmed, ribboned kale leaves (from an 8-ounce or 225-gram bundle)

For the assembly:

• 2 cups (8 ounces or 225 grams) coarsely grated Emmentaler or another Swiss cheese
• 1 Tablespoon butter, melted
• 3/4 cup (180 ml) chicken or vegetable broth
• 1 cup (60 grams) Panko breadcrumbs
• Kosher salt
• Freshly ground black pepper

Cook the rice according to package directions.

Preheat your oven to 375 degrees.

Meanwhile, caramelize the onions. 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.

Assemble the gratin. Prepare a 2-quart baking dish (small Pyrex oblong is the perfect size) with cooking spray. Spread the wild-rice mixture into prepared dish 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.