WILD RICE CASSEROLE
 
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Cook time
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Easy, one pot wild rice casserole made with Kale and Gruyere cheese! Comforting and freezer friendly, perfect for busy weeknights.
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Serves: 8 servings
Ingredients
  • 3 Tablespoons olive oil
  • 1 cup of chopped yellow onions
  • 2 teaspoons of pink salt (Regular sea salt will do)
  • ¼ teaspoon of crushed red peppers
  • 1 large bunch of kale chopped with the ribs and stems removed. (I used the stems/ribs for my morning smoothie)
  • ¼ cup of flour
  • 2 cups of vegetable broth
  • 1½ cups half and half
  • 1 cup of shredded Gruyere cheese divided
  • 2½ cups cooked wild rice
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 2-quart casserole dish with olive oil. Set aside.
  3. In a large skillet heat olive oil over medium heat. Add onions, salt, and red pepper. Cook until onions are translucent, approximately 10 minutes. Then add in batches of kale, stirring until wilted after each batch. Sprinkle in flour, cook for 1 minute. Then add in broth gradually with the half and half. Stir until thickened, roughly 5 minutes. Then add in ½ cup of cheese and rice, stirring to combine.
  4. Spoon mixture into a prepared casserole dish, then sprinkle with the remaining ½ cup of cheese.
  5. Bake until bubbly and cheese melts, for approximately 25-30 minutes.
  6. Serve immediately!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/wild-rice-casserole/