California Wild Rice and Pumpkin Gratin

rice gratin
This hearty pumpkin gratin is a typical dish served in the cold regions of Provence. It’s a delicious compliment to lamb.
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 6 servings


    • 1 pumpkin (2pounds) peeled, seeded, and cut into 1-inch cubes
    • 3/4 cup cooked California wild rice
    • 1 cup shredded Gruyere cheese
    • 1/4 cup all-purpose flour
    • 2 gloves garlic, finely sliced
    • 1 bunch fresh chopped thyme
    • Salt and pepper to taste
    • 1 pinch freshly grated nutmeg
    • 3 tablespoons dried breadcrumbs
    • 3 tablespoons olive oil


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.

This recipe was created by Chef Bernard Bruin and Chef Joshua Rabbie, Chef Partners, La Provence Restaurant & Terrace Roseville, CA ::
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