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RECIPE
17 INGREDIENTS15 STEPS1hr 30min

Kale and Wild Rice Casserole

5.0
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!
Kale and Wild Rice Casserole Recipe | SideChef
This flavorful casserole recipe has mushrooms, kale, wild rice, and cheese — all mixed together for a delicious winter meal, or holiday side dish!
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
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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
1hr 30min
Total Time
50min
Active Time
$2.57
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
2 bunches
leaves torn
1 lb
Cremini Mushrooms , sliced
2 Tbsp
1 Tbsp
2 cloves
Garlic , minced
2 Tbsp
Fresh Thyme , chopped
1/4 tsp
Ground Nutmeg
1 cup
1 cup
Chicken Broth
or Vegetable Broth
1/4 cup
Heavy Cream
or Coconut Milk
4 cups
Wild Rice , cooked
1 1/2 cups
Gruyère Cheese , shredded
2 Tbsp
2
Sweet Onions
sliced into thin rings
to taste
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Nutrition Per Serving

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CALORIES
560
FAT
20.8 g
PROTEIN
23.9 g
CARBS
73.9 g

Cooking Instructions

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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 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 (1 lb) 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 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 Wild Rice (4 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 15
Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy. Serve!
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Nutrition Per Serving
Calories
560
% Daily Value*
Fat
20.8 g
27%
Saturated Fat
8.6 g
43%
Trans Fat
0.0 g
--
Cholesterol
42.2 mg
14%
Carbohydrates
73.9 g
27%
Fiber
8.1 g
29%
Sugars
8.4 g
--
Protein
23.9 g
48%
Sodium
325.9 mg
14%
Vitamin D
0.2 µg
1%
Calcium
429.3 mg
33%
Iron
3.1 mg
17%
Potassium
787.6 mg
17%
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