This recipe is a delightful twist on a classic gratin, featuring the earthy tones of kale and chewy brown rice, all bound together with a creamy cheese sauce. Beecher’s Flagship cheese is recommended for an authentic touch, but any sharp cheddar you enjoy will work well.
Ingredients
- 3/4 cup short-grain brown rice
- 2 bunches dinosaur kale (around 10 leaves per bunch)
- 2 ½ tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- ½ cup chicken broth
- 1 cup milk
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg
- 1 large egg + 1 large egg yolk
- 7 ounces Beecher’s Flagship cheese, shredded (approximately 1 ¾ cups)
- ¼ cup fresh breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C). Butter an 8-inch baking dish.
- Cook the brown rice according to package instructions. While the rice cooks, rinse the kale and remove the leaves from the stems. Chop the leaves into 1-inch strips.
- Bring a large pot of salted water to a boil. Blanch the kale for 2 minutes, then drain and rinse with cold water. Squeeze out any excess moisture from the kale.
- In a large saucepan over medium-high heat, heat the olive oil. Add the chopped onion and cook for 4 minutes, until softened and starting to brown.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes, letting the liquid reduce to about ¼ cup.
- Add the milk, salt, pepper, and nutmeg to the pan. Bring to a simmer and cook for 2 minutes.
- In a large bowl, whisk together the whole egg and egg yolk. Gradually whisk the hot cheese mixture into the egg mixture to temper it.
- Fold in the cooked brown rice, kale, and half of the shredded cheese. Pour the mixture into the prepared baking dish.
- Top the gratin with the remaining cheese and sprinkle with breadcrumbs.
- Bake for 25-30 minutes, or until the gratin is bubbly and golden brown on top. Let cool slightly before serving.
Tips
- For a vegetarian option, substitute vegetable broth for the chicken broth.
- If you don’t have Beecher’s Flagship cheese, any sharp cheddar cheese will work as a substitute.
- To add a smoky flavor, consider using smoked paprika or smoked gouda cheese along with the cheddar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
