California Wild Rice and Pumpkin Gratin

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This hearty pumpkin gratin is a typical dish served in the cold regions of Provence.
It’s a delicious compliment to lamb.

~Created by Chef Bruin and Chef Rabbie~
La Provence Restaurant & Terrace
Roseville, California


Serves 6 people.




Ingredients:
  • 1 pumpkin (2pounds) peeled, seeded, and cut into 1-inch cubes
  • ¾ cup cooked California wild rice
  • 1 cup shredded Gruyere cheese
  • ¼ cup all-purpose flour
  • 2 gloves garlic, finely sliced
  • 1 bunch fresh chopped thyme
  • Salt and pepper to taste
  • 1 pinch of freshly grated nutmeg
  • 3 Tablespoons dried breadcrumbs
  • 3 Tablespoons olive oil
Cooking Instructions:

Preheat oven to 325 degrees Oil a 7 x 9-inch baking dish Place pumpkin cubes in a large bowl. Scatter the wild rice, cheese, flour and garlic over the top. Sprinkle with thyme, salt, pepper and nutmeg. Toss all of the ingredients together, making sure the pumpkin cubes are well coated. Top with breadcrumbs and drizzle with olive oil. Bake until pumpkin is tender when pierced with tip of a knife and top is golden brown, about 30 minutes. If the top has not browned sufficiently, raise oven temperature to 425 degrees and bake another few minutes. Remove from oven and serve hot.

Nutrition facts per serving: Calories 204 (Calories from Fat 103); Total Fat 12g; Saturated Fat 4g; Cholesterol 15mg; Sodium 72mg; Carbohydrate 20g; Dietary Fiber 3g; Sugars 1g; Protein 7g


This recipe was created by Chef Bernard Bruin and Chef Joshua Rabbie, Chef Partners, La Provence Restaurant & Terrace Roseville, CA
Compliments of California Wild Rice Advisory Board
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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