Wild Rice-and-Greens Casserole

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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

INGREDIENTS
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

DIRECTIONS
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!

xoxo, Sara

original recipe from Southern Living Magazine

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