Best 2 Wild Rice Gratin Recipes
**Wild Rice Gratin: A Culinary Symphony of Flavors**
Embark on a culinary journey with our diverse collection of wild rice gratin recipes, a harmonious blend of textures and flavors that will tantalize your taste buds. From classic gratins with a medley of vegetables to innovative variations featuring unique ingredients, our recipes cater to every palate. Discover the nutty goodness of wild rice combined with creamy sauces, gooey cheeses, and an array of seasonings, creating a symphony of flavors that will leave you craving for more. Prepare to indulge in a delightful experience with our wild rice gratin recipes, perfect for special occasions or everyday indulgence.
WILD RICE GRATIN
This is a delicious dish and a wonderful use for yummy and nutritious wild rice. This also hides the veggies which is the only way my family will eat them! grrr! Easy to double all the ingredients and make 2 casseroles! One to freeze and one to serve! This is great for potlucks and covered dish dinners too!
Provided by Mamas Kitchen Hope
Categories Spinach
Time 1h
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs well and season with salt and pepper. Stir in rice, cheese and parsley.
- Lightly saute the green onions, using both green and white parts, in a large skillet that has been sprayed with cooking spray.
- If using fresh spinach tear or coarsely chop the spinach leaves and stir them to the pan of green onions and toss just until a little wilted. Frozen spinach would only require a good squeeze to remove all the liquid- I use a ricer for this and it works great!
- Add the onions and spinach to the rice mixture and taste for seasoning, adding salt and pepper if needed.
- Spoon into an 8x8 or 9x9 pan that has been sprayed with cooking spray and sprinkle with bread crumbs if desired.
- Bake uncovered at 350 degrees for 30-35 minutes or until a little brown on top.
- Enjoy!
BUTTERNUT SQUASH, COLLARD GREEN, AND WILD RICE GRATIN
Steps:
- 1. Put the wild rice in a medium saucepan with 3 cups water, 1 tablespoon olive oil, and a large pinch of salt. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the rice is tender and has absorbed all the water, about 45 minutes. 2. Meanwhile, heat the oven to 425°F. Separate the head of garlic into cloves and peel each clove. Toss the garlic and butternut squash with 2 tablespoons of the olive oil and a little salt and pepper on a 13- by 18-inch baking sheet (or two smaller baking sheets). Roast, turning once or twice, until the squash is fully tender, 30 to 40 minutes. Remove, and reduce the oven temperature to 400°F. 3. While the rice and squash are cooking, remove the thick stems and ribs from the collard greens and discard them; cut the leaves into ribbons. Put the greens in a steamer over 1 inch of salted water in a large pot; cover the pot, bring the water to a boil, and steam the greens until tender, about 10 minutes. 4. Grease a 9- by 13-inch pan. Stir about half the Gruyere into the rice; spread the rice mixture into the pan. Arrange the collard greens on top of the rice and drizzle them with the remaining 1 tablespoon olive oil. Layer the squash and garlic on top of the greens, and gently mash them into the greens and rice with a potato masher or fork. Sprinkle the remaining Gruyere and the hazelnuts on top of the squash, and bake the gratin at 400°F until the cheese is melted and golden brown, 20 to 25 minutes. Serve hot or warm. (Store leftover gratin covered with foil or plastic wrap in the refrigerator for up to a few days.)
Tips:
- Choose the right type of wild rice. Long-grain wild rice is the most common type used in this dish, but medium-grain or short-grain wild rice can also be used. If you are using medium-grain or short-grain wild rice, you may need to adjust the cooking time slightly.
- Rinse the wild rice thoroughly before cooking. This will help to remove any dirt or debris.
- Cook the wild rice according to the package directions. Wild rice typically takes longer to cook than white or brown rice, so be sure to allow enough time.
- Use a flavorful broth. The broth you use to cook the wild rice will add flavor to the dish, so choose one that you enjoy. Vegetable broth, chicken broth, or beef broth are all good options.
- Add vegetables and herbs. Vegetables and herbs can add flavor, color, and texture to the dish. Some good options include mushrooms, onions, celery, carrots, garlic, thyme, and rosemary.
- Use a good quality cheese. The cheese you use will also add flavor and texture to the dish. Choose a cheese that melts well, such as cheddar, mozzarella, or Gruyère.
- Bake the gratin until it is golden brown and bubbly. This will ensure that the dish is cooked through and that the cheese is melted and gooey.
Conclusion:
Wild rice gratin is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover wild rice, and it can also be made ahead of time and reheated. With its nutty flavor and creamy texture, wild rice gratin is sure to be a hit with your family and friends.
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