Recipe

Kale And Brown Rice Casserole Recipe


Kale And Brown Rice Casserole Recipe
Kale is a marvelous vegetable that just doesn't get enough air time. This casserole can be made a bit ahead of time and is fancy enough for company.

Otterpond

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Ingredients
  • 1 ½ cups brown rice, cooked
  • 1 cup shredded cheese, your choice, or cottage cheese
  • ¼ cup minced green onions or chives
  • ¼ cup Red bell pepper, diced
  • 1/2 cup sliced white mushrooms
  • 1 tsp olive oil
  • 1 tsp Worcestershire sauce
  • ¼ cup skim milk (OR 2% if Organic Valley)
  • ¼ tsp thyme
  • ¼ tsp ground sage
  • ¼ teaspoon rosemary
  • salt and pepper to taste
  • 2 cups chopped kale

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

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Comments


Wonderful recipe - can't wait to try! Thanks and high 5 to you!


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.


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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