All summer I have loved making cold salads with lots of veggies and grains in them. My favorite one of the summer was a Tuscan panzanella salad. Tomatoes, bread, basil, and mozzarella are a winning combination and I couldn’t get enough of the sweet tomatoes and basil from the markets!
As the crisp air starts creeping in and the nights get a little colder, it’s nice to start making side dishes that are a little warmer and heartier. I have been leaning towards gluten free recipes because they are delicious and feel better to eat. This dish popped into my head this week when I was planning a gluten free menu for a client. The crunchy and rewarding texture of the wild rice and brown rice with the sautéed kale makes for a great bite. Throw in a little Gruyere and cheddar and it becomes even more delicious and complex. If you want to make a one-dish meal with a little protein, you can add some cooked chicken to it. Don’t be shy on playing around with the ingredients too in this dish. Maybe you want to add some mushrooms or roasted butternut squash.
You can also make this dish for the holidays. It makes a great replacement for stuffing at Thanksgiving! I hope you enjoy it!!!
Wild Rice, Farro, Kale, and Cheddar Gratin
2 Cups of uncooked brown rice or Farro
2 Cups of uncooked Wild Rice
1 Small Onion, diced
1 Leek, cleaned and chopped in semi circles (optional)
1 Tablespoon of olive oil
1-2 Bunches of Tuscan Flat Leaf Kale, shaved thin
2-3 Cups of Gruyere or Extra Sharp VT White Cheddar Cheese
1 Cup of Chicken Broth or Vegetable Broth
1 ½ Teaspoons of salt and ½ teaspoon of pepper
1. The grains should be cooked according to the package directions.
2. Heat a 10-inch saute pan with a tablespoon of olive oil. Add in the onions and a pinch of salt to draw out some of the moisture. Cook the onions until they are soft and beginning to caramelize, about 6 minutes. Make sure to stir them so they do not burn! Add in the shredded kale and cook for another 2-3 minutes until the greens are softened. You may want to add a tablespoon or two of water to help cook the greens. Season with salt and pepper.
3. In a casserole dish, combine the brown rice, kale onion mixture, one cup of cheese, salt, and pepper. Drizzle the broth over the rice. Cover with the rest of the cheese. Drizzle with about a tablespoon or more of olive oil.
4. Bake the gratin in the oven for 30 minutes or until the cheese is golden brown on top.