Last night's dinner was this dish from the vegetarian entree section, though my redition was really "Wild rice gratin with kale, caramelized onions, and gruyere and Monterey jack cheeses", as there was some concern (not me personally) that an all-Swiss cheese version would be too....Swiss cheesy. I'll take a vote next time, but I think an all-Gruyere or similar version would be wonderful.
The notes: for the "wild rice blend" I used this Lundberg version found at the DeKalb Farmer's Market, which is brown rice, sweet brown rice, wild rice, Wehani (red) rice, and Black Japonica--much better than the old boxed "long grain and wild rice" with a seasoning packet. I cooked it without salt, but I think it'd be better to add some during the cooking rather than try to season the entire casserole mixture. I cooked 2 cups of the mix then measured the 5 cups cooked from the results, rather than do the math on the water needed for 1-2/3 cups of raw rice. Leftover rice is not a bad thing.
Not too much else to note beyond the cheese substitution...I used lacinto kale which is about all I buy these days, and made breadcrumbs from a mixed-grain bread from Publix. (The recipe says "fine, dry breadcrumbs" which could be interpreted as that almost-powder stuff in a blue can...but no. Just no.) I used a 3-quart (13"x9") glass casserole dish instead of the 2 quart called for, and I like the more spread-out version in order to get more bubbly topping. (Also because the oval 2-quart casserole I thought I owned could not be found...it might have been sent off to the thrift store donation bin because of a chip.) Maybe next time the breadcrumb amount will be upped to that same end.
This went over well with sister-in-law, nephew, and even cheese-ambivalent younger niece. I think it will get a repeat, and before that I'll be trying the leftovers with a soft-boiled egg.