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Kale and Wild Rice Casserole
Recipe

17 INGREDIENTS • 15 STEPS • 1HR 30MINS

Kale and Wild Rice Casserole

5
5 ratings
This flavorful casserole recipe has mushrooms, kale, wild rice, and cheese — all mixed together for a delicious winter meal, or holiday side dish!
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Half Baked Harvest
I'm Tieghan, and I love all the cozy things. Making cooking fun and easy on my food blog, check out the latest below!
http://www.halfbakedharvest.com
This flavorful casserole recipe has mushrooms, kale, wild rice, and cheese — all mixed together for a delicious winter meal, or holiday side dish!
1HR 30MINS
Total Time
$2.45
Cost Per Serving
Ingredients
Servings
8
US / Metric
Kale
2 bunches
Kale
leaves torn
Cremini Mushroom
4 1/2 cups
Olive Oil
2 Tbsp
Butter
1 Tbsp
Garlic
2 cloves
Garlic, minced
Fresh Thyme
2 Tbsp
Fresh Thyme, chopped
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Milk
1 cup
Chicken Broth
1 cup
Chicken Broth
or Vegetable Broth
Heavy Cream
1/4 cup
Heavy Cream
or Coconut Milk
Wild Rice
1 1/3 cups
Wild Rice
4 cups cooked rice per 8 servings
Gruyère Cheese
1 1/2 cups
Gruyère Cheese, shredded
Olive Oil
2 Tbsp
Sweet Onion
2
Sweet Onions
sliced into thin rings
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
380
Fat
20.2 g
Protein
16.6 g
Carbs
36.4 g
Add to plan
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Kale and Wild Rice Casserole
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Half Baked Harvest
I'm Tieghan, and I love all the cozy things. Making cooking fun and easy on my food blog, check out the latest below!
http://www.halfbakedharvest.com
Cooking InstructionsHide images
step 1
Grease a 2-3 quart casserole dish. Set aside.
step 2
Heat a very large skillet (the largest you have!) over medium-high heat. Add all of the Kale (2 bunches) 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.
step 2 Heat a very large skillet (the largest you have!) over medium-high heat. Add all of the Kale (2 bunches) 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.
step 3
Once the kale is wilted and all of the water has been absorbed, remove the kale from the skillet and set aside.
step 4
Return the skillet to medium heat and add Olive Oil (2 Tbsp). When the skillet is hot, sprinkle in the Cremini Mushrooms (4 1/2 cups) in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes.
step 5
When the bottoms are caramelized, toss them once and season with Salt (to taste) and Ground Black Pepper (to taste) to taste. Continue to cook without stirring for about 5 minutes.
step 6
Now add the Butter (1 Tbsp) to the skillet and cook until the butter begins to brown. Once the butter is browned reduce the heat and add the Garlic (2 cloves), Fresh Thyme (2 Tbsp), and Ground Nutmeg (1/4 tsp) and cook for about 10 seconds.
step 7
Now add the kale back to the skillet with the mushrooms, garlic, and spices and toss well.
step 8
Sprinkle the All-Purpose Flour (1/4 cup) over the kale and mushrooms and cook for 1 minute.
step 8 Sprinkle the All-Purpose Flour (1/4 cup) over the kale and mushrooms and cook for 1 minute.
step 9
Add the Milk (1 cup) and Chicken Broth (1 cup), bring to a boil and cook 2-3 minutes or until there is a thick sauce. Add the Heavy Cream (1/4 cup) and stir to combine.
step 10
Remove from the heat and stir in the cooked Wild Rice (1 1/3 cups). Pour the mixture into the prepared casserole dish.
step 10 Remove from the heat and stir in the cooked Wild Rice (1 1/3 cups). Pour the mixture into the prepared casserole dish.
step 11
Preheat the oven to 375 degrees F (190 degrees C).
step 12
Now wipe the skillet and add the Olive Oil (2 Tbsp) and cook over medium-high heat.
step 13
Add the Sweet Onions (2) 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.
step 14
Sprinkle half the Gruyère Cheese (1 1/2 cups) over the casserole and then add the onions and the remaining cheese.
step 14 Sprinkle half the Gruyère Cheese (1 1/2 cups) over the casserole and then add the onions and the remaining cheese.
step 15
Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy. Serve!
step 15 Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy. Serve!
Tags
view more tags
Budget-Friendly
Comfort Food
Lunch
Christmas
Shellfish-Free
Dinner
Mushrooms
Rice
Side Dish
Thanksgiving
Winter
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