Wild Rice-And-Greens Casserole Recipe

Name: Wild Rice-And-Greens Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh kale or other hearty greens, trimmed and coarsely chopped; 1 medium onion, chopped; 4 1/2 teaspoons olive oil; 3 garlic cloves, minced; 1 tablespoon fresh thyme leaves; 1/4 teaspoon ground nutmeg; 4 tablespoons all-purpose flour; 1 cup 2% reduced-fat milk; 1 cup reduced-sodium chicken broth; 3 cups cooked wild rice; 1/2 cup chopped sun-dried tomatoes; 1 cup grated Gruyere cheese, divided*; Vegetable cooking spray; 1/2 cup chopped almonds

Servings: persons

1/2 pound fresh kale or other hearty greens, trimmed and coarsely chopped
1 medium onion, chopped
4 1/2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon fresh thyme leaves
1/4 teaspoon ground nutmeg
4 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 cup reduced-sodium chicken broth
3 cups cooked wild rice
1/2 cup chopped sun-dried tomatoes
1 cup grated Gruyere cheese, divided*
Vegetable cooking spray
1/2 cup chopped almonds

1
Preheat oven to 375u00b0. Cook kale in 1 cup boiling salted water in a Dutch oven over high heat, stirring occasionally, 5 minutes; drain.
2
Cook onion in hot oil in a large skillet over medium-low heat, stirring often, 20 minutes or until golden. Add garlic, thyme, and nutmeg, and cook 1 minute. Stir in flour and cooked kale. Gradually stir in milk and broth, and cook, stirring often, 4 minutes or until thickened. Stir in rice, tomatoes, and 1/2 cup cheese. Add salt and pepper to taste.
3
Transfer mixture to a lightly greased (with cooking spray) 2 1/2-qt. baking dish. Sprinkle almonds and remaining 1/2 cup cheese over mixture.
4
Bake at 375u00b0 for 18 minutes or until bubbly and lightly browned.
5
*Swiss cheese may be substituted.

1114

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound fresh kale or other hearty greens, trimmed and coarsely chopped, 1 medium onion, chopped, 4 1/2 teaspoons olive oil, 3 garlic cloves, minced, and more.

Yes, Wild Rice-And-Greens Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice-And-Greens Casserole

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