Best Brown Rice Gratin Recipes

Beecher's Kale and Brown Rice Gratin With Smoked Cheese image

Provided by WiGal

Categories Brown Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

2 cups chicken broth
1 cup brown rice
1 tablespoon extra virgin olive oil
1 big sweet onion, cut in half then into thin slices
4 garlic cloves, minced
4 cups kale or 1/2 bunch kale, chopped packed
salt, to taste
pepper, to taste
1 tablespoon butter
2 tablespoons flour
1 1/2 cups milk
3/4 cup Fontina cheese, shredded divided
3/4 cup smoked gouda cheese, shredded divided

Steps:

Bring chicken broth to a boil in a small saucepan then add rice.
Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes.
Remove from heat then set aside with the lid on for 10 minutes.
Meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt.
Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes.
Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes.
Scoop mixture into a large bowl then set aside.
In the same skillet melt butter then sprinkle in flour and whisk to incorporate.
Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.
Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 minutes.
Remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth.
Preheat oven to 375 degrees then spray a 9×12″ or 8×8″ baking dish very well with nonstick spray.
Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour mixture into prepared baking dish then sprinkle with remaining cheese.
Bake for 25-30 minutes or until dark golden brown on top.
Let sit for 10-15 minutes (or longer!) before serving.

Brown Rice Gratin image

Provided by Proud Veterans wife

Categories Brown Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/3 cup brown rice
3 tablespoons butter or 3 tablespoons margarine
1 red onion, chopped
2 garlic cloves, minced
1 carrot, cut into matchsticks
1 zucchini, sliced
2 (3/4 ounce) baby corn, halved lengthways
2 tablespoons sunflower seeds
3 tablespoons mixed fresh herbs, chopped
1 cup mozzarella cheese, grated
2 tablespoons whole wheat breadcrumbs
salt & pepper, to taste

Steps:

Preheat oven to 350.
Cook the rice in a saucepan of boiling, lightly salted water for 20 minutes. Drain well.
Lightly grease a square baking dish with 1 Tablespoon butter or margarine.
Heat the remaining 2 T butter or margarine in a skillet. Add the onion and cook stirring constantly for 2 minutes or until soft and translucent.
Add the garlic, carrot, zucchini, and corn, cook stirring constantly for additional 5 minutes.
Mix the rice with sunflower seeds and mixed herbs and stir into the pan.
Stir in half of the mozzarella cheese and season with salt and pepper to taste.
Spoon the mixture into the prepared dish and top with the bread crumbs and remaining cheese.
Bake in oven for about 25-30 minutes, or until the cheese has begun to turn golden, serve immediately.