Before there were the beet burgers, there was beet greens and rice gratin. This was another of those healthy New York Times recipes that my wife cooked up, shortly before the beet burgers, that was met with much more success than the beet burgers.
I liked this dish a lot.
It's kind of like a quiche. And, actually, I'm not really sure what the difference is between a gratin and a quiche. Maybe the gratin is thicker.
As it says in that link, it's a Mediterranean gratin, bound by rice and eggs.
What intrigues me the most about it is the fact that the article says it is just as good cold as it is hot.
I had it hot - but I'm looking forward to having it again and trying it cold.
And that's about the extent of what I can write about gratin. Although now that I think about it, I was going to say I had never heard of gratin. But isn't there a thing like potatoes au gratin? I wonder what the connection is there. I don't know that there's any relation to what I've written about here.