Cheesy Greens and Rice Gratin
Creamy, cheesy, and irresistibly comforting, this Cheesy Greens and Rice Gratin is the ultimate baked casserole for weeknight dinners or holiday gatherings. Packed with tender spinach or kale, fluffy rice, and a velvety cheese sauce made with sharp cheddar and Parmesan, this dish strikes the perfect balance between indulgence and nourishment. The golden, crispy panko breadcrumb topping infused with fresh parsley adds a delightful crunch to every bite. Ready in under an hour, this versatile gratin can be served as a hearty vegetarian main course or a decadent side dish. Whether you're looking to elevate your dinner table or use up leftover rice, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups fresh spinach or kale, chopped
- 3 cups cooked white or brown rice
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.75 cups panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a small amount of olive oil or butter.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped greens (spinach or kale) to the skillet a few handfuls at a time, allowing them to wilt before adding more. Cook until all the greens are tender, about 5-7 minutes. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to create a roux.
Slowly pour in the milk while continuing to whisk to avoid lumps. Cook for 3-4 minutes, stirring often, until the mixture thickens to the consistency of a creamy sauce.
Stir in 1.5 cups of the shredded cheddar cheese and all the grated Parmesan cheese. Mix until the cheeses melt. Season with nutmeg, salt, and pepper.
In a large mixing bowl, combine the cooked rice, sautéed greens, and the cheese sauce. Stir until evenly mixed.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
In a small bowl, combine the panko breadcrumbs and chopped parsley. Sprinkle this mixture evenly over the gratin.
Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbling. For extra browning, you can place it under the broiler for 1-2 minutes, watching carefully so it doesn’t burn.
Remove from oven and let the gratin cool for 5 minutes before serving. Enjoy your Cheesy Greens and Rice Gratin as a comforting main or hearty side dish.
Nutrition Facts
Calories |
3211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 317.2 g | 115% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 33.1 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 3193 mg | 246% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4417 mg | 94% | |
*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.
