Beecher's Kale And Brown Rice Gratin With Smoked Cheese

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 bring chicken broth to a boil in a small saucepan then add rice.
• 2 cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes.
• 3 remove from heat then set aside with the lid on for 10 minutes.
• 4 meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt.
• 5 stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes.
• 6 add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes.
• 7 scoop mixture into a large bowl then set aside.
• 8 in the same skillet melt butter then sprinkle in flour and whisk to incorporate.
• 9 cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.
• 10 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.
• 11 remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth.
• 12 preheat oven to 375 degrees then spray a 9×12′ or 8×8′ baking dish very well with nonstick spray.
• 13 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.
• 14 bake for 25-30 minutes or until dark golden brown on top.
• 15 let sit for 10-15 minutes (or longer!) before serving.