Kale and Wild Rice Casserole
- Preparing Time: 45 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- salt and pepper
- 2 tablespoons olive oil
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- 1/2 teaspoon pepper
- 2 large bunches kale leaves torn
- 1 pound cremini mushrooms sliced
- 2 cloves garlic minced or grated
- 2 tablespoons fresh thyme chopped
- 4 tablespoons flour
- 1 cup milk (i used 2%)
- 1 cup chicken broth (or veggie broth)
- 1/4 cup heavy cream or canned coconut milk
- 4 cups cooked wild rice
- 1 1/2 cup gruyere cheese shredded
- 2 large sweet onions sliced into thin rings
- Carbohydrate 49.7752174562585 g
- Cholesterol 34.7838541688468 mg
- Fat 13.8039200638181 g
- Fiber 4.57008563449963 g
- Protein 17.3889765709384 g
- Saturated Fat 6.7654913619609 g
- Serving Size 1 1 Serving (375g)
- Sodium 134.123940028369 mg
- Sugar 45.2051318217589 g
- Trans Fat 0.90175870987234 g
- Calories 379 calories
Hi there, busy bees! Are you looking for a delicious and nutritious meal that will warm you up on a chilly night? Look no further than this incredible Kale and Wild Rice Casserole. It's packed with flavor and healthy ingredients, making it a perfect choice for families or those who are health-conscious.
Not only is this casserole delicious, but it's also incredibly versatile. You can customize it to your liking by adding different vegetables, cheeses, or even grains. For example, if you're a fan of spinach, feel free to swap out the kale for a similar taste and nutritional profile. Or, if you prefer a creamier dish, you can add an extra 1/4 cup of heavy cream. The possibilities are endless!
This casserole is not only a culinary delight, but also a breeze to prepare. In just a few simple steps, you'll have a hearty and comforting meal ready to enjoy. So gather your loved ones, grab a spoon, and let's embark on this culinary journey together!
Step-by-step
- Grease a 2-3 quart casserole dish. Set aside.
- Heat a very large skillet (the largest you have!) over medium-high heat. Add all of the torn kale to the skillet and add 1 cup of water. Cover the skillet and cook for 10-15 minutes, stirring occasionally until the kale is wilted. Once the kale is wilted and all of the water has been absorbed, remove the kale from the skillet and set aside.
- Return the skillet to medium heat and add 2 tablespoons olive oil. When the skillet is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Now add the butter to the skillet and cook until the butter begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and nutmeg and cook for about 10 seconds. Now add the kale back to the skillet with the mushrooms, garlic and spices and toss well.
- Sprinkle the flour over the kale and mushrooms and cook for 1 minute. Add the milk and chicken broth, bring to a boil and cook 2-3 minutes or until there is a thick sauce. Add the cream and stir to combine. Remove from the heat and stir in the cooked wild rice. Pour the mixture into the prepared casserole dish.
- Preheat the oven to 375 degrees F.
- Now wipe the skillet and add the olive oil, cook over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Continue to cook until the onions are golden brown, about 20 minutes.
- Sprinkle half the cheese over the casserole and then add the onions and the remaining cheese. Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy. Serve!
