Brown Rice Gratin
Elevate your weeknight dinner routine with this hearty and wholesome Brown Rice Gratin, a comforting baked dish that combines nutty brown rice, vibrant sautéed vegetables, and a creamy, cheesy topping that's irresistibly golden and bubbly. Packed with nutrition from fresh broccoli, carrots, and mushrooms, this recipe balances indulgence with healthy ingredients. The addition of Parmesan, mozzarella, and a touch of dried thyme infuses the dish with rich, savory flavors, while a crispy breadcrumb topping adds delightful texture. Perfect as a vegetarian main course or a satisfying side, this easy-to-follow recipe is sure to become a family favorite. Ready in just over an hour, it's a cozy, crowd-pleasing option for any occasion!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 units Garlic cloves
- 1 medium Carrot
- 1 cup Broccoli florets
- 1 cup Button mushrooms
- 1 cup Heavy cream
- 2 units Eggs
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.25 cup Breadcrumbs
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with olive oil or cooking spray.
Rinse the brown rice under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 35-40 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion, mince the garlic, and chop the carrot, broccoli, and mushrooms into bite-sized pieces.
Add the onion to the skillet and sauté for 3-4 minutes, or until translucent. Stir in the garlic and cook for another 1 minute, until fragrant.
Add the carrot, broccoli, and mushrooms to the skillet. Cook, stirring occasionally, for 6-8 minutes, or until the vegetables are tender but still retain some crunch. Remove from heat.
In a mixing bowl, whisk together the heavy cream, eggs, salt, black pepper, and dried thyme until smooth.
In a large bowl, combine the cooked rice, sautéed vegetables, and half of the shredded mozzarella cheese. Stir in the cream and egg mixture, making sure everything is evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella cheese, grated Parmesan cheese, and breadcrumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove the gratin from the oven and let it cool for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 4549 mg | 198% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.3 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1472 mg | 113% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 801 mg | 17% | |
*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.
