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How to make it

  • Preheat oven to 375 degrees.
  • Saute bell pepper and mushrooms in the olive oil to soften
  • Oil a 1 1/2 –quart covered casserole dish.
  • Mix all ingredients except kale in a bowl.
  • Place half the kale in prepared casserole dish and spread rice mixture over evenly.
  • Cover with remaining kale.
  • Cover and bake 15- 20 minutes, until cheese is melted and bubbling.
  • Makes 4-6 servings
  • Servings 6
  • ¾ cup Per Serving
  • Calories 147.33
  • Fat 7.17
  • Carbs 14.68
  • Protein 6.6
  • Fiber 1.53

People Who Like This Dish 4
Reviews & Comments 3

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  • otterpond 10 years ago
    Of course I am a moron. I suspect it would have all come out much better if I had read the directions where it clearly states, COVER AND BAKE!

    Sigh. Maybe it would have worked out okay. Any way I salvaged the rice bit and am thinking of using it to stuff some cabbage rolls along with the addition of cooked ground lamb. That will work.
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  • otterpond 10 years ago
    If I could rate myself I would give myself a 1 on this recipe. The rice mixture is wonderful but the kale just didn't work. The stuff on the bottom was bitter and still undercooked. The kale on top turned into dried leaves and was totally inedible. I'll need to rethink the preparation.

    Sorry folks.
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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful recipe - can't wait to try! Thanks and high 5 to you!
    Was this review helpful? Yes Flag

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