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 … Continue Reading →