Beechers Kale And Brown Rice Gratin With Smoked Cheese Recipes

BEECHER'S KALE AND BROWN RICE GRATIN WITH SMOKED CHEESE

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.

FENNEL, KALE AND RICE GRATIN

Steps:

• Bring a large pot of water to a rolling boil, add a generous amount of salt and add kale. Blanch for 2 to 3 minutes, remove from the water with a deep fry skimmer or a slotted spoon and transfer to a bowl of cold water. Drain and, taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine or cut in thin ribbons.
• Heat 2 tablespoons of the oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add fennel. Cook, stirring often, until the fennel begins to soften. Add salt to taste and continue to cook, stirring often, until the fennel is very tender and fragrant, about 8 minutes. Add garlic and kale, stir together for another minute, then stir in dill. Season to taste with salt and pepper, and remove from the heat.
• Heat oven to 375 degrees. Oil a 2-quart gratin or baking dish. Beat eggs in a large bowl. Whisk in milk and salt to taste (I use about 1/2 teaspoon). Stir in fennel and kale mixture, rice and Gruyère, and combine well. Taste and adjust seasonings. Scrape into baking dish. Sprinkle breadcrumbs over the top if using, and drizzle on the remaining tablespoon of oil. Bake 35 to 40 minutes, until set and the top and sides are beginning to color. Remove from oven and allow to sit for at least 10 minutes before serving. This is good hot, warm, or room temperature.

BROWN RICE GRATIN

Steps:

• Preheat oven to 350.
• Cook the rice in a saucepan of boiling, lightly salted water for 20 minutes. Drain well.
• Lightly grease a square baking dish with 1 Tablespoon butter or margarine.
• Heat the remaining 2 T butter or margarine in a skillet. Add the onion and cook stirring constantly for 2 minutes or until soft and translucent.
• Add the garlic, carrot, zucchini, and corn, cook stirring constantly for additional 5 minutes.
• Mix the rice with sunflower seeds and mixed herbs and stir into the pan.
• Stir in half of the mozzarella cheese and season with salt and pepper to taste.
• Spoon the mixture into the prepared dish and top with the bread crumbs and remaining cheese.
• Bake in oven for about 25-30 minutes, or until the cheese has begun to turn golden, serve immediately.