Best 2 Wild Rice Gratin Recipes
If you are seeking a hearty and delectable dish that combines the richness of wild rice with the creaminess of a gratin, then look no further than our exploration of the best wild rice gratin recipes. This culinary masterpiece offers a harmonious blend of textures and flavors, where the nutty aroma of wild rice mingles with the savory notes of cheese and herbs, all enveloped in a creamy sauce that spells indulgence. Whether you prefer a classic gratin or a more modern twist, our comprehensive guide promises to lead you to the perfect recipe that will tantalize your taste buds and leave you yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
WILD RICE GRATIN
This is a delicious dish and a wonderful use for yummy and nutritious wild rice. This also hides the veggies which is the only way my family will eat them! grrr! Easy to double all the ingredients and make 2 casseroles! One to freeze and one to serve! This is great for potlucks and covered dish dinners too!
Provided by Mamas Kitchen Hope
Categories Spinach
Time 1h
Yield 9 serving(s)
Number Of Ingredients 10
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.)
Tips:
- Choose the right type of wild rice. There are two main types of wild rice: long-grain and short-grain. Long-grain wild rice is more common and has a nutty flavor. Short-grain wild rice is less common and has a more chewy texture.
- Rinse the wild rice thoroughly before cooking. This will help to remove any dirt or debris.
- Cook the wild rice according to the package directions. Wild rice typically takes about 45 minutes to cook.
- Use a variety of vegetables in your gratin. Some good options include broccoli, cauliflower, mushrooms, and onions.
- Use a good quality cheese. A sharp cheddar cheese or a Gruyère cheese will work well in this recipe.
- Bake the gratin until it is golden brown and bubbly. This will typically take about 30 minutes.
- Let the gratin cool for a few minutes before serving. This will help to prevent it from falling apart.
Conclusion:
Wild rice gratin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its nutty flavor and creamy texture, this dish is sure to please everyone at the table.
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