This dinner was a big hit tonight, as usual. It’s a recipe from Deb Perelman’s The Smitten Kitchen Cookbook called Wild Rice Gratin with Kale, Caramelized Onions and Baby Swiss.
The trick with this recipe is to start early. Wild rice takes almost an hour to cook, and you need to cook it before you can mix the ingredients. Also, you need to caramelize the onions which takes about half an hour. I made a note in my cookbook to start slicing the onions as soon as I put the wild rice in the pot. It seems like you’d have plenty of time later, but you don’t. The whole recipe, start to finish, takes at least an hour and a half. There’s a lot of unattended time at the end, though. It’s not hard to make. You just have to start early.