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Wild rice gratin (comfort food)

January 1, 2014


I’m enjoying a lovely, three-week break from school and wanted to share a new recipe with you because I have some time to write about it. Start off 2014 just right with this lovely Wild Rice Gratin from the Smitten Kitchen. I made a few modifications to turn it into a meal instead of a side and it was pretty tasty. 

Mike doesn’t consider anything without meat in it a true meal, so in order to make this a “meal” I added some italian turkey sausage. But you could do any meat, pork sausage, ground turkey, whatever you prefer. 

I used a wild rice blend from the coop instead of just wild rice because that is what we had at home, it was a combination of brown rice and wild rice. I think I preferred this over just brown rice because it gave the gratin a little more texture. Heads up here, wild rice (and brown rice) takes quite some time to cook, about 45 minutes. The nice thing about this recipe is the prep can be done while the rice cooks so its ready to go in the oven once as soon as the rice is done. Or you could cook the rice over the weekend and store it in the fridge for a few days until you make you the meal. 

Wild Rice Gratin

adapted from Smitten Kitchen

  • 1 1/2 cups uncooked wild rice
  • 2 large sweet onions, sliced thin
  • 1 cup chopped mushrooms
  • 1/2 lb ground turkey sausage
  • 3 garlic cloves, chopped
  • 1 teaspoon dried thyme
  • 1/2 cup grated parmesan
  • 3/4 tsp kosher salt
  • Ground black pepper
  • Pinch of red pepper flakes
  • 4 cups stemmed, chopped kale leaves
  • 2 cups grated Gruyere cheese (I ended up use a sharp cheddar cheese, but the Gruyere probably would have been better)
  • 1 cup chicken broth
  • 1 cup bread crumbs

Cook rice according to instructions, for the wild rice blend bring 2 1/2 cups of water to a boil, add the rice (1 1/2 cups) cover and reduce heat to simmer for about 40-45 minutes. While the rice cooks, brown the sausage in a small frying pan until cooked.

Add 1 tbsp butter,1 tbsp olive oil and onions to a pan and begin to caramelize on low. Cook for about 15 minutes until the onions begin to brown. Add chopped mushrooms, red pepper flakes, garlic, s&p and cook for another 5 minutes. Lastly, add kale and cooked sausage to the pan to wilt the kale. Remove the mixture from heat and mix with parmesan cheese. 

Combine cooked rice and kale mixture in a 9×13 baking dish (spray dish with non-stick cooking spray prior to this) and pour the chicken broth over the top so it soaks in. Mix together bread crumbs and grated cheese and sprinkle over the top of the gratin. Heat oven to 375 degrees and bake gratin for 30 minutes or until bubbly. Serve warm sprinkled with parmesan cheese, preferably on a cold MN winter night. The last part isn’t required, it’s just a suggestion.


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One Comment
  1. Raina permalink

    Sounds delicious! Lovely to see a new post. 🙂 XOXO

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