Kale/Rainbow Chard Gratin
- ½ cup wild rice
- ½ cup black rice
- 1 onion diced
- 2 cups vegetable stock
- ½ tsp nutmeg
- 1 bunch kale chopped
- 1 bunch rainbow chard chopped
- salt & pepper to taste
- 2 handfuls fresh grated parmesan
- 1 handful breadcrumbs
- 2 TB olive oil + extra for drizzle
- Prepare rice according to directions. Heat oil in heavy pot. Add onion. Cook on medium heat, adding stock when necessary to avoid sticking, until slightly caramelized. Add kale and chard. Cover and wilt for a couple minutes. Add rice, half of parmesan, stock, and seasonings. Toss. Top with breadcrumbs and extra parmesan. Drizzle with olive oil. Bake at 375 for 30-45 minutes until lightly golden brown.
I couldn’t resist the rainbow chard at the store today. It was so pretty! I already had plans for a kale gratin tonight, so it was a nice addition. More greens also allowed me to make a bigger batch for leftovers.
Cost: ~ $5.75 for 4 servingsTags: black rice, chard, kale, parmesan, vegetable stock, vegetarian, wild rice