Beecher's Kale and Brown Rice Gratin with Smoked Cheese

Elevate your casserole game with Beecher’s Kale and Brown Rice Gratin with Smoked Cheese, a wholesome dish brimming with bold flavors and comforting textures. This gratin combines nutty brown rice and tender kale with a luscious, creamy sauce made from rich, smoky cheese like cheddar or Gouda, perfectly complemented by a crisp panko-Parmesan topping. Ideal as a hearty vegetarian main or sophisticated side, the recipe celebrates nutrient-packed ingredients and masterful layering of flavors. Baked to golden perfection in just 25 minutes, it delivers a satisfying blend of creamy, cheesy indulgence with a subtle smoky depth. Perfect for weeknight dinners or special occasions, this gratin is the ultimate baked dish for kale and cheese lovers alike!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 cups brown rice
• 3 cups water
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 6 cups kale, stems removed and chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 1.5 cups smoked cheese (such as smoked cheddar or Gouda), shredded
• 0.5 cups Parmesan cheese, grated
• 0.5 cups panko breadcrumbs

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Cook the brown rice: In a medium saucepan, bring the water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 45 minutes or until tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes, or until softened and translucent.

Step 4

Add the garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.

Step 5

Add the chopped kale to the skillet and cook for 4-5 minutes, stirring occasionally, until wilted. Season with salt and black pepper. Remove from heat and set aside.

Step 6

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.

Step 7

Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture, whisking often, until thickened, about 5 minutes.

Step 8

Stir in the shredded smoked cheese and half of the Parmesan cheese until melted and smooth.

Step 9

In a large mixing bowl, combine the cooked brown rice, kale mixture, and cheese sauce. Mix until evenly incorporated.

Step 10

Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.

Step 11

In a small bowl, combine the panko breadcrumbs and remaining Parmesan cheese. Sprinkle the mixture evenly over the top of the gratin.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Step 13

Let rest for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2115.5g)

Amount per serving	% Daily Value*
Calories	1248.6

Total Fat 47.2g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 32.9mg	0%
Sodium 574.3mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 29.0g	0%
Total Sugars 31.1g
Protein 49.9g	0%

Vitamin D 161.0IU	0%
Calcium 1349.9mg	0%
Iron 14.9mg	0%
Potassium 3438.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 14.9%

Carbs: 53.5%