I found this recipe on Tieghan’s Half Baked Harvest – Made With Love food blog a few months ago and wanted to share it with you. I had a fresh block of gruyere cheese in the refrigerator and wanted to cook something that would warm the tummy on a cold, dark winter evening. This kale and wild rice casserole was perfect and I will definitely add Tieghan’s recipe to our list of family favourites.
Kale and Wild Rice Casserole
- 2 large bunches of Kale, leaves torn
- 1 pound cremini mushrooms, sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme, chopped
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 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 tablespoons olive oil
- 2 large sweet onions, sliced into thin rings
- salt and pepper
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!
- Cook time: 40 minutes
- Total time: 50 minutes
Half Baked Harvest – Made With Love food blog