BEECHER'S KALE AND BROWN RICE GRATIN WITH SMOKED CHEESE

Steps:

• Bring chicken broth to a boil in a small saucepan then add rice.
• Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes.
• Remove from heat then set aside with the lid on for 10 minutes.
• Meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt.
• Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes.
• Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes.
• Scoop mixture into a large bowl then set aside.
• In the same skillet melt butter then sprinkle in flour and whisk to incorporate.
• Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.
• 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.
• Remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth.
• Preheat oven to 375 degrees then spray a 9×12″ or 8×8″ baking dish very well with nonstick spray.
• Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour mixture into prepared baking dish then sprinkle with remaining cheese.
• Bake for 25-30 minutes or until dark golden brown on top.
• Let sit for 10-15 minutes (or longer!) before serving.