This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale…and the chewy star…wild rice!
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 cup (180 grams) wild rice, rinsed well
- 1 bay leaf
- 1 1/2 teaspoons kosher salt, divided
- 8 ounces (226 grams) sweet Italian sausage, removed from the casings
- 2 medium leeks, white and light green parts, halved and thinly sliced
- 2 tablespoons extra-virgin olive oil, divided, plus more as needed
- 1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons (16 grams) all-purpose flour
- 1 1/2 cups (360 grams) heavy cream
- 1 cup (240 grams) low-sodium chicken stock
- 1/4 teaspoon freshly grated nutmeg
- 4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
- 1/4 cup (40 grams) grated Parmesan
- 1 sleeve salted butter crackers, processed into breadcrumbs
- 2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- Kosher salt and freshly ground black pepper
- 4 cups arugula
Instructions
- For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
- Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
- Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
- For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
- Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 366 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 69 mg |
| Sodium | 419 mg |
| Serving Size | 1 of 10 servings |
| Calories | 366 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 69 mg |
| Sodium | 419 mg |
Reviews
Loved this recipe. Used turkey sausage instead and came out great!
Watched Molly make this dish this morning on Girl Meet Farm and it looked so good, I just had to make it tonight for dinner. Went out and got all the ingredients which were easy for me to find at the jewels. Everything came together perfectly. My husband Elsa is to add a bit of pepper, but I don’t think it needs it. The nutmeg really shines through, and gives this dish a warm comforting favor. I have already recommended it to a couple of my friends!