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!

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Beecher's Kale and Brown Rice Gratin

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by Kristin Porter

Prep: 20 minutes mins

Cook: 1 hour hr 45 minutes mins

Total: 2 hours hrs 5 minutes mins

Servings: 6

GFGluten FreeVMeatlessEFEgg Free

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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.

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

Directions 

• Bring chicken broth to a boil in a small saucepan then add rice. Cover then turn heat down to low and gently simmer 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 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, then cook until kale is tender, 3-4 minutes. Scoop mixture into a large mixing bowl then set aside.
• In the same skillet melt butter then sprinkle in flour and whisk to combine. 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 simmer and then turn heat back down to medium and simmer until sauce is thickened and bubbly, stirring constantly, 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 9x12" or 8x8" 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 20 minutes (or longer!) before serving.

Notes

• The resting time before serving is essential as it gives the dish time to set. This way it will cut into neat squares.

Nutrition

Calories: 397kcal, Carbohydrates: 36g, Protein: 18g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 67mg, Sodium: 717mg, Potassium: 362mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1875IU, Vitamin C: 16mg, Calcium: 438mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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