By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 5(179)
- Notes
- Read community notes
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It’s good hot or cold.
Featured in: Beet Greens and Rice Gratin
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Ingredients
Yield:4 to 6 servings.
- 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)
Ingredient Substitution Guide
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.
Ratings
5
out of 5
179
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Cooking Notes
Keri
This recipe should read 1 cup rice, cooked. I used 1 cup of cooked rice and it was not nearly enough.
Karen
Based on earlier comments, I doubled the amount of cooked rice and the results were fine.
Meri
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.
KB
This is a simple and delicious way to make use of beet greens. We loved it!
Alice Kaiser
Delicious! Great for a picnic because it really is as good room temp as it is hot. I got a very fresh bunch of medium-sized beets with their greens, and made this gratin and the beet salad with whipped goat cheese, which perfectly complimented each other, and no waste!Although the uncooked mixture looked very watery, it baked up perfectly.
Debbie In Bay Area
To greens from three beets added a bunch of rainbow chard. Steamed the chopped stems over the boiling water for 5 minutes, then took them off and put the greens in the water. Used about 3/4 cup chopped almonds and walnuts, crumbled 4 slices of veggie bacon. Mixed 1/4 cup milk with 1/4 cup Greek yogurt. Added a chopped Fresno chile to the onion. Cooked a cup of brown basmati rice in too much water, but it was fine. Used shredded sharp cheddar. Crumbled some whole wheat crackers on top. Yum.
Susan B
Great basic recipe with many possible variations! Saute red bells, jalapeños, zucchini, and/or mushrooms with the onions. Serve with roasted beets. Substitute leftover potatoes for the rice...
Shelley
Low fat milk! How quaint. I'm using cream!
MeMine
I was skeptical, but was really tasty. Had a bunch of beet greens and turnip greens. Used both. Had 2 cups of white rice leftovers and used it all. We all loved it.
Divster
I just made this without any additions or modifications. Would make again but next time add a bit more oomph and flavor with, say sautéed mushrooms.
Karen in Boston area
I thought the 1C cooked rice was just fine - any more, and I'm not sure how well it would have stayed together.I agree that additions such as bacon or ham would be good, and will try that next time.
SF Home Chef
OK if u need to use some greens but it was meh
cnoggs
Have made several times and it’s always a hit. I riff on it now. Often cook veg in bacon grease. Substitute cheeses with whatever’s on hand. Have even made with truffle cheese. Yum! Use panko or fresh bread crumbs.
SaratogaTB
Little did I know that beet greens could result in such a wonderful meal! I added cubed ham. Wow. Next time I would add either a minced Serrano Chile or some red pepper flakes, or both.
Diana
I also doubled the rice. But then I thought, why not include the beets as well? Melissa Clark has a recipe for a casserole that includes the beets plus Cheddar rather then Emmentaler, so that’s what I used.
Susan
This has become a favorite in our house. I buy a bunch of organic beets and steam them for salads, so this is a lovely way to use the greens. I put a batch of brown rice in the rice cooker earlier in the day, use a cup in the afternoon for this recipe and save the rest for a batch of fried rice during the week. If I have some bacon, I add a little just because it’s delicious.
Modelmom
This was absolutely delicious! Any potential bitterness from the greens is mitigated. I will definitely try with chard and other greens.
Cathy
Can this be frozen? If so, baked or unbaked?
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