Wild Rice and Spinach Gratin
Elevate your side dish game with this creamy, comforting Wild Rice and Spinach Gratin! Combining nutty, tender wild rice with sautéed spinach and a rich, velvety béchamel sauce, this recipe is baked to perfection with a golden Parmesan and breadcrumb topping. Perfect for cozy family dinners or stunning holiday spreads, this gratin is packed with wholesome ingredients and seasoned with warm notes of nutmeg and black pepper. Whether you’re looking for a satisfying vegetarian option or a crowd-pleasing casserole, this dish is as nutritious as it is delicious. Serve it warm, garnished with fresh parsley, for a hearty, elegant addition to your table.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Water
- 1 teaspoon Kosher salt
- 16 ounces Fresh spinach, chopped
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg, freshly grated
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Bread crumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with butter or olive oil. Set aside.
Rinse the wild rice under cold running water. In a medium saucepan, combine the wild rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the water is absorbed. Drain any excess liquid and set aside.
While the rice cooks, bring a large pot of salted water to a boil. Add the chopped spinach and blanch for about 1-2 minutes until wilted. Drain the spinach and press out as much water as possible using a clean kitchen towel or paper towels. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes, until the mixture is lightly golden and smells nutty (this is the roux). Slowly pour in the milk while whisking constantly to avoid lumps. Bring the sauce to a gentle simmer, whisking frequently, until it thickens slightly, about 3-4 minutes.
Season the béchamel sauce with the remaining 1/2 teaspoon of salt, black pepper, and nutmeg. Stir in 1/4 cup of the grated Parmesan cheese until melted and smooth. Remove from heat.
In a large mixing bowl, combine the cooked wild rice, blanched spinach, and béchamel sauce. Stir until evenly coated. Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix the bread crumbs with the remaining 1/4 cup of Parmesan cheese and the olive oil. Sprinkle this topping evenly over the gratin.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the dish is bubbling around the edges.
Let the gratin cool for 5 minutes before serving. Garnish with fresh chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 389 mg | 17% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 279 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 599 mg | 13% | |
*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.
