Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss

From “The Smitten Kitchen Cookbook” by Deb Perelman

• 5 cups cooked wild rice (from 12/3 cups, 10.5 ounces uncooked), can substitute white or brown rice if desired
• Caramelized onions
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large sweet onions, halved and thinly sliced
• 1/2 teaspoon table salt
• Freshly ground black pepper
• 4 cups stemmed, ribboned kale leaves (from an 8-ounce bundle)2 cups coarsely grated Emmentaler, gruyere or another Swiss cheese
• 2 tablespoons unsalted butter (1 tablespoon to grease dish; 1 tablespoon, melted, for crumbs)
• 3/4 cup chicken or vegetable broth
• 1 cup fine, dry breadcrumbs
• Table salt
• Freshly ground black pepper

Cook the rice according to package directions.

Preheat oven to 375 degrees.

Meanwhile, caramelize the onions: Heat the butter and olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with salt and a little pepper, and cook until they’re tender and sweet, stirring occasionally, about 30 minutes. Add the kale ribbons and cook until they wilt a bit, about 5 minutes. Stir together the onion-kale mixture, wild rice and 1 cup grated cheese in a large bowl. Season to taste with additional salt and pepper, if needed.

Assemble the gratin: Use 1 tablespoon butter to generously coat a 2-quart baking dish. Spread the wild rice mixture into prepared gratin and pour broth over it. Sprinkle remaining cheese over gratin. Toss breadcrumbs with 1 tablespoon melted butter and salt and pepper to taste; sprinkle over cheese.

Bake for 30 to 35 minutes, or until a little bubbly and beginning to brown on top. Serves 12 as a side.

Per serving: 239 calories; 10 g fat (6 g saturated fat; 38 percent calories from fat); 28 g carbohydrates; 25 mg cholesterol; 285 mg sodium; 10 g protein; 3 g fiber.

5 minutes to make

30 minutes to bake