Wild Rice Gratin
Photo by Noah Tanen
- Serves
- 4
- Prep Time
- 20 Minutes
- Cook Time
- 1 Hour 30 Minutes
Wild rice, or manoomin, is a traditional indigenous food source in the American Great Lakes region that grows wild in the area’s muddy waters. Most wild rice today is cultivated, and I like to get mine through the Indigenous Food Lab’s online market. Skip the grocery store “wild blend” if you can and try to find the good stuff. This recipe is a perfect side for roast chicken or spring lamb.
Ingredients
- 6 ounce or ¾ cup wild rice
- 3 cup water
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large leek, sliced and rinsed thoroughly
- 1 cup grated cheddar cheese, divided
- 1/2 cup chicken stock
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
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Directions
- Step 1
Preheat an oven to 400 Rinse the wild rice and add to a medium saucepan followed by the water. Bring to a boil over medium heat and reduce to a simmer. Let cook, covered, for 30-45 minutes or until the rice is tender and has absorbed all the water. If the rice is not cooked but the water has evaporated, add another ½ cup - 1 cup of water as needed. Set aside.
- Step 2
Meanwhile, preheat a medium pan over medium-low heat. Add the butter and olive oil followed by the sliced and cleaned leeks. Cook, stirring frequently, for 15-20 minutes or until very soft. Be careful not to caramelize the leeks. Turn off the heat and add the cooked wild rice followed by half of the grated cheddar cheese and chicken stock. Season to taste with salt and pepper.
- Step 3
Add this leek and wild rice mixture to a 9 inch oval casserole dish. Top with the remaining cheese followed by the panko breadcrumbs.