Beechers Kale And Brown Rice Gratin With Smoked Cheese Food
BEECHER'S KALE AND BROWN RICE GRATIN WITH SMOKED CHEESE
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.
Provided by WiGal
Categories Brown Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
BROCCOLI & RICE GRATIN
Creamy baked rice and broccoli, an easy delicious side dish or light lunch with a salad and sliced tomatoes! My DD will only eat rice if cooked like this (or chinese) it is really easy, and tastes great! Good re-heated too! I have also used spinach or 1 cup of frozen peas instead of the broccoli. I think this came from a milk calander.
Provided by Lois M
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 In a large fry pan, melt butter.
- Add onion and garlic and cook for 1 min over med heat.
- Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
- Stir in broccoli, milk and parm cheese.
- Mix well and pour into a buttered 6 cup casserole dish.
- Cover and bake for 35 min or until tender.
- Meanwhile, to make crumb topping, toss together all ingredients and set aside.
- Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
- Broil for 1 to 2 min until golden.
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- 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 9x12" or 8x8" 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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