Wild Rice And Spinach Gratin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.Cook the wild rice according to package instructions until tender.
• STEP 3.In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until softened.
• STEP 4.Add the spinach to the skillet and cook until wilted.
• STEP 5.In a saucepan, melt butter and whisk in flour to make a roux.
• STEP 6.Gradually whisk in milk and cook until thickened.
• STEP 7.Remove from heat and stir in grated cheese, salt, pepper, and nutmeg.
• STEP 8.In a large bowl, combine the cooked wild rice, sautéed onions, garlic, and spinach.
• STEP 9.Pour the creamy sauce over the rice mixture and stir to combine.
• STEP 10.Transfer the mixture to the greased baking dish and sprinkle with additional grated cheese.
• STEP 11.Bake for 25-30 minutes, or until the top is golden and bubbly.
• STEP 12.Let the gratin cool for a few minutes before serving.
• STEP 13.Serve as a side dish with roasted meats or as a vegetarian main course.
• STEP 14.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to cook the wild rice until tender but still slightly chewy.
• Feel free to add other vegetables like mushrooms or bell peppers to the sautéed mixture.
• For a crispy topping, sprinkle breadcrumbs or crushed crackers over the gratin before baking.

Storage and Serving

• This Wild Rice and Spinach Gratin can be served hot or at room temperature.
• It pairs well with roasted meats like chicken or beef.
• Leftovers can be reheated in the oven or microwave.
• To freeze, let the gratin cool completely, then wrap tightly in plastic wrap and aluminum foil.
• Thaw in the refrigerator overnight before reheating.