Beechers Kale And Brown Rice Gratin With Smoked Cheese Recipes

BEECHER'S KALE AND BROWN RICE GRATIN WITH SMOKED CHEESE

Steps:

• Bring chicken broth to a boil in a small saucepan then add rice.
• Cover then turn heat down to medium-low and cook 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, non-,stick 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, and then cook until kale is tender, 3-4 minutes.
• Scoop mixture into a large bowl then set aside.
• In the same skillet melt butter then sprinkle in flour and whisk to incorporate.
• 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 bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 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 9×12″ or 8×8″ 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 10-15 minutes (or longer!) before serving.

BROWN RICE GRATIN

Steps:

• Preheat oven to 350.
• Cook the rice in a saucepan of boiling, lightly salted water for 20 minutes. Drain well.
• Lightly grease a square baking dish with 1 Tablespoon butter or margarine.
• Heat the remaining 2 T butter or margarine in a skillet. Add the onion and cook stirring constantly for 2 minutes or until soft and translucent.
• Add the garlic, carrot, zucchini, and corn, cook stirring constantly for additional 5 minutes.
• Mix the rice with sunflower seeds and mixed herbs and stir into the pan.
• Stir in half of the mozzarella cheese and season with salt and pepper to taste.
• Spoon the mixture into the prepared dish and top with the bread crumbs and remaining cheese.
• Bake in oven for about 25-30 minutes, or until the cheese has begun to turn golden, serve immediately.

SKILLET EGGPLANT, KALE AND BEANS

Steps:

• Cut eggplant in quarters then into thin, bite size slices.
• Chop the kale and descard the tough bottom part of the stems.
• Cut onion into quarter and then slice thin.
• Chop garlic.
• Warm olive oil over medium heat in a large skillet (I use an electric one).
• Add onion and a little salt. The salt will keep the onion from getting too brown too quick.
• Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
• Stir and add the fennel, seasoned salt, sage and oregano.
• Stir to combine and when the garlic starts to lightly brown add the broth.
• Let bubble and stir until all the liquid evaporated then add the marinata sauce.
• Stir to combine and warm sauce.
• Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through.
• Remove from heat and toss well with the balsamic vinegar.
• Serve hot.