Best Wild Rice Gratin Recipes

WILD RICE AND SPINACH GRATIN

Steps:

• preheat oven to 425.
• cook rice according to pkge directions, using beef broth as part of the liquid melt butter in skillet, add mushrooms, saute until browned.
• add spinach, cook until wilted, add cream cheese until melted.
• add rice mixture, stir.
• transfer mixture to 8 small baking dishes, top with swiss cheese.
• bake 40 minutes until browned.

WILD RICE GRATIN

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.)

WILD RICE AU GRATIN

Steps:

• Saute mushrooms in butter until slightly soft.
• Toss in wild rice and cheese.
• Spoon into buttered 2-quart casserole dish.
• Cover and bake at 325 for 20 minutes. Uncover and bake 10 more minutes.