Fare Report: Wild Rice and Kale Casserole

This ruffled leafy green vegetable has an earthy flavor that highlights the portobello mushrooms and wild rice in this casserole.

The cheesy goodness melds the ingredients together to deliver a hearty well-rounded side dish that you’ll crave.

Clip this recipe and add it to your stack; it might just become your new favorite side dish.

Wild Rice and Kale Casserole

2 ½ cups cooked wild rice

1 bunch kale, chopped, ribs and stem removed

1 (8 ounce) portobello mushrooms sliced

1 cup chopped sweet onion

1 tablespoon minced garlic

1 ½ cups reduced sodium vegetable broth

1 cup half-and-half

¼ cup flour

1 ½ cup shredded Dubliner cheese

2 teaspoons fine sea salt

¼ teaspoon crushed red pepper

3 tablespoons olive oil

Olive oil spray

Preheat oven to 350 degrees. Spray a 2-quart baking dish with olive oil and set aside.

Heat olive oil over medium heat in a large non-stick skillet. Add the onion, garlic, mushrooms, salt and red pepper. Cook while stirring for about 10 minutes.

Now, add the kale in batches, allowing each batch to wilt down before adding more. Stir in flour, cook for one minute. Slowly add in broth and half-and-half, stirring until thickened, approximately 5 minutes.

Add in 1 cup of the cheese and the cooked rice. Stir to combine. Spoon mixture into the prepared baking dish. Evenly sprinkle the remaining cheese atop the rice and kale mixture.

Bake until the cheese melts and bubbly, about 25 minutes. Serve warm.

Enjoy!