Beet Greens and Rice Gratin
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1generous bunch beet greens, stemmed and washed
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 2large garlic cloves, minced
- Salt to taste
- 1teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 3eggs
- ½cup low-fat milk (2 percent)
- Freshly ground pepper
- 1cup cooked brown rice, arborio rice or Calrose rice
- 2ounces Gruyère cheese, grated (½ cup, tightly packed)
- 2tablespoons freshly grated Parmesan
- ¼cup bread crumbs (optional)
Nutritional analysis per serving (6 servings)
280 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
- Step 2
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
- Step 3
In a large bowl, beat together the eggs and milk. Add ½ teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
- Step 4
Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.
- Advance preparation: The gratin will be good for 3 or 4 days, and is as good served cold or at room temperature as it is hot.
Private Notes
Comments
This recipe should read 1 cup rice, cooked. I used 1 cup of cooked rice and it was not nearly enough.
I thought my bunch of beet greens was pretty substantial, but this was just enough for an 8X8 baking dish. I cut the tender beet stems into 1/4" pieces and sauteed them along with the onions. Also added two slices of crumbled, crispy bacon. This dish is a very good way to use beet greens, as it's a shame to throw them out.
Based on earlier comments, I doubled the amount of cooked rice and the results were fine.
This was good, if a little fussy with the beet greens, rice, and onions having to be cooked separately. I used fresh bread crumbs from a stale loaf, and would recommend that. Also, I thought I had a gargantuan bunch of greens but they cooked down to exactly the right amount. Err on the side of more greens.
This far surpassed my expectations! I had tons of beet greens from the beets I bought at the farmers market this weekend. I used Jarlsberg instead of the Gruyere because that's what I had in the house and used butter in place of the olive oil for added flavor but otherwise followed the recipe. This is more than the sum of its parts--the rice and greens turn out tender and full of flavor, and it all went well with a nice beet root and arugula salad. Will definitely make this again.
This is a simple and delicious way to make use of beet greens. We loved it!
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