Beecher's Kale And Brown Rice Gratin With Smoked Cheese

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From iowagirleats.com and posting for safekeeping. Recipe inspired by beecher's handmade cheese found at pike's market in seattle. Can totally relate to her experience where you are traveling, taste something divine, and know you can never have back home unless you make it yourself.

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Steps

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Bring chicken broth to a boil in a small saucepan then add rice.

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Cover then turn heat down to medium-low and cook until rice is tender , 35-40 minutes.

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Remove from heat then set aside with the lid on for 10 minutes.

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Meanwhile heat olive oil in a large , non- , stick skillet over medium heat then add onions and a dash of salt.

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Stir to coat then cook , stirring occasionally , until onions are golden brown and very tender , 25-30 minutes.

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Add garlic and kale , season with salt and pepper , and then cook until kale is tender , 3-4 minutes.

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Scoop mixture into a large bowl then set aside.

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In the same skillet melt butter then sprinkle in flour and whisk to incorporate.

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Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.

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Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly , stirring often , 5-6 minutes.

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Remove from heat then gradually stir in 1 / 2 c.

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Ingredients

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chicken broth, brown rice, extra virgin olive oil, sweet onion, garlic cloves, kale, salt, pepper, butter, flour, milk, fontina cheese, smoked gouda cheese