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MULTIGRAIN GRUYERE GRATIN: I Think I've Got It!

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MULTIGRAIN GRUYERE GRATIN: I Think I've Got It!

opinionatedchef | Nov 26, 2011 12:53 PM

This is one of my oldest recipes, from the '70's( originally called Brown Rice Au Gratin) and for the last month, I have been bent on improving it. I substituted a grain mix for the brown rice, and added seeds and nuts and cheeses, and optional variations. I have finally come up w/ a competed version.Plse let me know how it goes, if you try it!

MULTIGRAIN GRUYERE GRATIN s. 6-8

This gratin is very versatile. It can be a main dinner course or a side dish, and makes a hearty lunch

when paired with soup. For brunch, it is a hearty and more nutritious take on quiche. It can be made vegetarian or with ham. The grains and seeds give it a dense chewy texture, and the top and edges are crunchy.

1 10 ou.package of Trader Joes frozen ‘Rice Medley’(brown and red rice, black barley);

nuked 3 minutes and cooled (or 2 c. cooked grains)

2-3 ou.unsalted butter

1 large yellow onion, finely chopped

4 large or xlg. eggs

1 c. whole milk

1 c. heavy cream ( or milk)

2 1/2 c. Grated gruyere (Trader Joe’s cave- aged is excellent)

1/4 c. Toasted sesame seeds

1/3 c. Raw wheat germ

1/3 c. Raw sunflower seeds

Kosher Salt- lots

Freshly ground black pepper

1/2 c. grated gruyere for topping

1/4 c. grated or ground Parmesan

9 x 13" metal or ceramic or glass baking dish, Pam’d

Preheat oven to 350 degrees .

Over medium high heat, melt butter in skillet, add onion and cook approximately 5 minutes, til translucent and not brown. Cool. Beat eggs; add milk and cream til well combined. Add to rice mixture along with onion through pepper. Grains soak up alot of salt, so taste to make sure you have enough.

Pour mixture into greased pan. Top with 1/2 c. gruyere and bake 25 min. til browned . Sprinkle w/ Parm and bake 5-10 min. til well browned and knife tip comes out clean. Can be served hot or at room temperature. serves 6-8. Reheats well, getting even crunchier.Freezes well.

Variation: After pouring mixture into pan, add

1/3- 1/2 c. sliced sauteed mushrooms to one half of the pan and

1/3- 1/2 c. diced Canadian bacon or ham to the other half of the pan, stirring with a fork to combine well. OR add 1 c. of ham or mushrooms to whole bowl of mixture and then pour into pan and bake.

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