This kale wild rice and mushroom casserole is the perfect winter meal, packed full of hearty kale, wild rice, and mushrooms with melted gruyere cheese.
Kosher salt and freshly cracked black pepperto taste
¼teaspooncrushed red pepper
1bunch fresh kaleribs and stems removed; chopped (about 8 cups)
¼cupall-purpose flour
2cupsvegetable broth
1 ½cupshalf-and-half
1cupshredded Gruyère cheesedivided
2 ½cupscooked wild rice
Instructions
Preheat oven to 350 degrees F. Grease a 2-quart casserole dish; set aside.
Heat oil in a large nonstick skillet over medium heat. Add the onion, garlic, mushrooms, the red crushed pepper and season with salt and pepper to taste. Saute, stirring occasionally until onions are translucent and soft; about 10 to 15 minutes.
Add the kale to the mushroom mixture in batches. Stir each batch until wilted before each addition.
Stir in flour; cook 1 minute. Pour the broth in gradually and then add the half-and-half. Stir constantly until thickened; about 5 minutes. Add half of the cheese and the cooked rice, stir well to combine.
Spoon the mixture into prepared casserole dish and sprinkle with the remaining cheese.
Bake for about 25 minutes or until the cheese has melted and bubbling.
Allow the casserole to cool 10 minutes before serving.
Notes
Make ahead! Prepare the casserole, add to the casserole dish and allow to cool completely. Cover and place inside the refrigerator until needed. 45 minutes before serving, uncover, place the casserole inside a cold oven. Heat to 350 degrees F. Bake for 30 to 40 minutes, or until cheese has melted and bubbling hot.Recipe adapted from Taste of The South Magazine
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