Name: Beecher's Kale and Brown Rice Gratin
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Ingredients: 2 cups chicken broth; 1 cup brown rice; 1 Tablespoon extra virgin olive oil; 1 jumbo sweet onion (cut in half then into thin slices); 4 cloves garlic (pressed minced); 4 cups packed chopped lacinato kale (about 1/2 a big bunch); salt and pepper; 1 Tablespoon butter; 2 Tablespoons gluten free flour (or AP flour if not GF ); 1-1/2 cups milk (2% milkfat or higher); 3/4 cup shredded fontina cheese (divided); 3/4 cup shredded smoked gouda cheese (divided)

Beecher's Kale and Brown Rice Gratin with Smoked Cheese Sauce is a luscious side dish inspired by a visit to Beecher's Homemade Cheese Shop.

Beecher's Kale and Brown Rice Gratin with Smoked Cheese Sauce

I recently visited a friend who lives in Seattle and we had ourselves the most iconic little trip, including exploring Seattle’s famous Pike Place Market. As a foodie who’s especially into fresh food and farmer’s markets, this place was at the top of my must-see list.

To my surprise, there was more to the market than the expertly staged produce, flowers, and flying seafood. Across a narrow, cobblestone street from the market stood specialty bakeries and shops, including Beecher’s Handmade Cheese shop.

My friend raved about their handmade cheeses so we ducked inside and met a line of customers that snaked all the way to the back. We waited patiently with the others for a few free samples while watching fresh cheese being made at the front of the store. One of the samples was their creamy smoked cheese, and I immediately fell in love.

It was definitely worth the wait!

On the way out of the shop I spied a freezer case with a few frozen meals featuring Beecher’s cheeses, including this Gluten Free Kale and Brown Rice Gratin.

Gluten free? Awesome. Kale? Love it. Brown Rice? My jam. Cheese? Yes, please!

Not having any way of getting the frozen meal on a plane, I snapped a photo of the ingredient list and vowed to recreate the dish at home.

Using my instincts and working in some smoked cheese as a nod to the sample I tried at Beecher’s, I came up with this masterpiece.

Trust me when I tell you that it does not matter one bit what the frozen side dish tastes like, because this cheesy little side dish is epic!!

Sauted kale, caramelized onions, chewy brown rice, and smoked cheese sauce are baked then dished up as a decadent side dish, or main meal with a side salad. Beyond the fabulous textures of kale and brown rice, the sweet caramelized onions are incredible with the smokey cheese sauce.

You’ve just got to try it!

How to Make this Recipe

Step 1: Cook the brown rice.

Start by cooking brown rice in chicken broth (could use vegetable broth to make this dish vegetarian) according to package directions — typically around 40 minutes.

Step 2: Caramelize an onion.

Meanwhile, start caramelizing a jumbo-sized sweet onion. Cut the onion in half then each half into thin slices.

Add the slices to a large, nonstick skillet over medium heat with extra virgin olive oil and a dash of salt then saute until the onions are golden brown and very tender, stirring every so often, 25-30 minutes.

Step 3: Add kale then saute.

While the onions are cooking, turn your attention to the kale. You’ll need 4 cups packed lacinato kale, which is about half a big bunch. You could use curly kale too – whichever you like better!

Slice the kale leaves off the stems then stack and slice with a sharp knife.

Once the onions are soft and caramelized, add the kale plus minced garlic cloves, salt, and pepper, and then saute for 3-4 minutes or until the kale is tender. Scoop the mixture into a large mixing bowl then set aside.

Step 4: Make the cheese sauce.

In the same skillet, melt butter then sprinkle in gluten-free flour.

Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps. I recommend 2% milkfat or higher. One of those 12oz single serving bottles is the exact amount you need for this recipe — but again, use whatever you’ve got on hand.

Season with salt and pepper then turn the heat up slightly to bring the sauce to a simmer. Turn the heat back down to medium then simmer until the sauce is thick and bubbly, 5-6 minutes.

Finally, remove the skillet from the heat then gradually sprinkle in both shredded fontina and smoked gouda cheese and stir until smooth.

Like I said, this smoked gouda is a nod to the smoked cheese I had at Beecher’s. It really perfumes the whole dish with a fantastic smokey flavor!

Step 5: Combine then bake.

At this point the brown rice should be done, so add it to the bowl with the kale and caramelized onions, then add the cheese sauce on top.

Stir the whole thing together then pour into a nonstick sprayed casserole dish, top with more shredded cheese, then bake for 25-30 minutes at 375 degrees, or until brown and bubbly.

Make sure you give that cheese a chance to get dark, golden brown. It really makes a flavor difference!

Let the gratin sit for at least 20 minutes to set up, then serve with a side salad, or as a decadent side dish with chicken or steak!

I cannot express to you how delicious this dish is. Perfectly cheesy, creamy, and swirled with hearty kale and caramelized onions. So, so incredible. Enjoy!