Wild Rice Gratin
Indulge in the comforting, earthy flavors of Wild Rice Gratin, a hearty baked dish perfect for cozy dinners and impressive gatherings alike. This recipe combines nutty, tender wild rice with a creamy, herb-infused sauce of sautéed onions, garlic, and cremini mushrooms. Topped with a golden, cheesy crust made from shredded Gruyere, Parmesan, and crispy breadcrumbs, every bite is an irresistible blend of textures and rich flavors. Easy to prepare yet elegant in presentation, this gratin is layered with wholesome ingredients like fresh thyme and vegetable broth, making it an ideal side dish or vegetarian main course. Ready in just over an hour, Wild Rice Gratin is a delicious way to elevate your mealtime repertoire with both comfort and sophistication.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Water
- 2 tablespoons Butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Cremini mushrooms, finely chopped
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Vegetable broth
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded Gruyere cheese
- 0.5 cup Bread crumbs
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Rinse the wild rice under cold water. In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most of the water is absorbed. Drain any excess water and set the cooked rice aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and chopped mushrooms. Cook for another 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and brown slightly.
Sprinkle the flour over the onion and mushroom mixture. Stir and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and vegetable broth, ensuring no lumps form. Continue to cook and stir for 5-6 minutes, or until the mixture thickens into a creamy sauce.
Stir in the cooked wild rice, fresh thyme, salt, and black pepper. Mix well to combine and remove from heat.
Transfer the rice mixture to the prepared baking dish and spread it evenly.
In a small bowl, mix together the shredded Gruyere cheese, bread crumbs, grated Parmesan, and olive oil. Sprinkle this mixture evenly over the rice in the baking dish.
Bake the gratin in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let sit for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 42.3 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2162 mg | 166% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3066 mg | 65% | |
*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.
