Best Kale And Wild Rice Casserole Recipes

KALE AND WILD RICE CASSEROLE

Kale and Wild Rice Casserole image

I found this recipe in the Thanksgiving Issue of Taste of the South Magazine and wanted to post it for safe keeping.

Provided by Kerena

Categories Thanksgiving

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 cup yellow onion, chopped
1 tablespoon garlic, freshly minced
8 ounces cremini mushrooms, sliced
2 teaspoons kosher salt
1/4 teaspoon red pepper, crushed
1 bunch kale, ribs and stems removed, then chopped (about 8 cups)
1/4 cup flour
2 cups chicken broth
1 1/2 cups half-and-half
1 cup gruyere cheese, shredded, divided
2 1/2 cups wild rice, cooked

Steps:

Preheat oven to 350 degrees. Spray a 2 qt baking dish with nonstick cooking spray. Set aside.
In a large nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms, salt and red pepper. Cook, stirring occasionally until onion softens, approximately 10 minutes. Add kale in batches, stirring until wilted after each addition. Stir in flour; cook 1 minute. Gradually add broth and half and half, stirring constantly until thickened, approximately 5 minutes. Add 1/2 c cheese and rice, stirring to combine. Spoon mixture into prepared dish. Sprinkle with remaining cheese.
Bake until bubbly and cheese melts, approximately 25 minutes. Serve immediately.

Nutrition Facts : Calories 390.4, Fat 15.8, SaturatedFat 6.7, Cholesterol 31.6, Sodium 849.2, Carbohydrate 48.6, Fiber 4.2, Sugar 2.9, Protein 16.2

WILD RICE MUSHROOM BAKE

Wild Rice Mushroom Bake image

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.