Now that I’ve become more comfortable with preparing dinners, I am always on the lookout for good rice + vegetables dishes. I am a huge fan of wild rice, that it has a mixture of a grainy rice and a long-grain rice. This particular recipe is really cool, because it adds the tartness of sun-dried tomatoes with kale, fresh spices, and cheese. SO yummy.
The original recipe has chopped almonds on top, but since I’m allergic to most nuts I usually avoid adding them. I think the nuts would add a nice texture if you’re looking for that, but without was perfectly enjoyable 🙂
Hope you guys decide to try this! This wild rice dish works great with any chicken, turkey, or pork dish.
YIELD: 8 servings
TIME: 1 hour 10 minutes
1/2 lb fresh kale, trimmed and coarsely chopped
1 medium onion, chopped
4-1/2 tsp olive oil
3 garlic cloves, minced
1 Tbsp fresh thyme leaves
1/4 tsp ground nutmeg
4 Tbsp flour
1 cup milk
1 cup chicken broth
3 cups cooked wild rice
1/2 cup chopped sun-dried tomatoes
1 cup grated Gruyere cheese, divided
Preheat oven to 375 F. Cook kale in 1 cup boiling salted water over high heat, stirring occasionally for 5 minutes; drain. Cook onion in heated oil over medium-low heat for 20 minutes, or until golden and soft. Add garlic, thyme, and nutmeg for 1 minute, and stir in flour and cooked kale. Gradually stir in milk and broth for 4 minutes, until thickened. Stir in rice, tomatoes, and 1/2 cup cheese. Add salt and pepper to taste.
Transfer mixture to a lightly greased baking dish, and sprinkle remaining cheese on top. Bake for 18 minutes, or until bubbly and lightly browned.
Hope y’all enjoy!
original recipe from Southern Living Magazine