Wild rice gratin with kale, caramelized onions, and baby Swiss from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 149) by Deb Perelman

  • sweet onions
  • cooked wild rice
  • Show all ingredients...

  • EYB Comments

    Correction from the author's website: "[Fixed: 3rd Ed.] "5 cups cooked wild rice" should be "5 cups cooked wild rice blend" as the photos indicate. This does work either way -- i.e. with straight wild rice -- but it's much more tender with a blend. I hope everyone makes this recipe, anyway; it's a favorite."

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Notes about this recipe

  • Eat Your Books

    Correction from the author's website: "[Fixed: 3rd Ed.] "5 cups cooked wild rice" should be "5 cups cooked wild rice blend" as the photos indicate. This does work either way -- i.e. with straight wild rice -- but it's much more tender with a blend. I hope everyone makes this recipe, anyway; it's a favorite."

  • lholtzman on November 03, 2023

    This can be made ahead. Use a 3 qt baking dish.

  • Meags on December 29, 2021

    This was fantastic!! We had it as our main dish. I mixed Swiss and Parmesan. I will definitely be making this again. We all loved it!

  • Lsblackburn1 on February 08, 2020

    Delicious side dish for lamb chops. Used comte cheese and beef broth (which made it super rich and decadent). The texture of the homemade breadcrumbs really put it over the top!

  • purrviciouz on February 10, 2019

    I served this as a main dish and next time I'd double the cheese in the mixture. Maybe 1 cup Swiss and 1 cup Gruyere. I more than doubled the kale which bulked it up a bit to serve as a main.

  • Rutabaga on March 03, 2015

    I made this a second time with the same ratio of wild and basmati rices. This time I used larger sweet onions, which were definitely an improvement over regular ones. For cheese, I used a mixture of Comte and P'tit Basque, including almost two cups of cheese mixed in with the rice. While I forgot to add any vinegar, I served it with lemon wedges. All in all, it turned out great.

  • Rutabaga on October 18, 2014

    Using what I had already on hand, I made this with separately cooked wild and basmati rice, regular onions, and Gruyere. The Gruyere was an excellent choice, but I needed more, even a little more than what was listed, ideally. For the rice, I cooked 2/3 cup raw wild rice and 1 cup basmati, which made for more prep work, although it's not difficult if you have the time. While I figured that regular onions would be a fine substitute for sweet, having now tasted the final dish I can see that sweet onions would really elevate it. Next time, I definitely want to make the effort to get sweet onions. Zosia mentioned some acid would help, and I think next time I will also stir in a couple tablespoons of white wine vinegar. The entire dish could be prepared a day in advance, then baked when needed.

  • Zosia on April 08, 2014

    Quite good but it needed a little acid. A side of roasted tomatoes helped immeasurably....next time I'll add them to the gratin before baking.

  • Prim on December 03, 2012

    Very good recipe with great flavour. I used parmigiano reggiano cheese instead of swiss.

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Reviews about this recipe

  • Kate Cooks the Books

    Another incredibly good, deeply satisfying vegetarian main dish from Deb. …this dish is so good: warm and cheesy and onion-y and nutty. A casserole but not. Filling but not to the point of discomfort.

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