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Kale and Brown Rice Casserole

Recipes »  Main Dish  »  Casseroles

Hearty casserole fit for a side dish or a main dish.

 "I made this today with some small variations that I don't think changed the intent of the dish too much, but perhaps.. I used kale instead of spinach but prepared it in the same manner, I used EggStirs instead of real eggs to save on calories and cholesterole. I enriched the milk by using 1/4 evaporated milk, 1/4 cup plain yogurt and 1/2 cup skim milk. My topping is a mixture of some fresh sour dough bread crumbs that I needed to use up and Almond Accents. So yeah its differnent but I believe it cooked up the same as intended. Picture posted." - Otterpond

Yield: 8 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Rice

(5, 3) 100% would make again (reviews)

Favorite 24 people favorited
Try Soon27 people trying soon

Kale and Brown Rice Casserole
Spanish Rice Casserole as made by otterpond photo by Otterpond Give a medal for this photo
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Verified by stevemur

Servings          
Original recipe makes 8
4 cupsBrown Rice; cooked
-- Melange --
2 cupsKale; chopped
1 cupOnion; chopped
1 cupMushrooms; sliced
2 cloveGarlic; minced
3 tablespoonsMargarine
-- Sauce --
1 cupEgg Beaters
1/2 cupMilk, non-fat
1/4 cupYogurt, non-fat
1/4 cupEvaporated milk
1 cupsCheddar Cheese; grated
1/4 cupParsley; chopped
2 tablespoonsTamari soy sauce
1/2 teaspoonSalt; or adjust amount to taste
1 dashNutmeg
1 dashCayenne
-- Topping --
1/4 cupAlmonds; sliced
1 teaspoonPaprika
1/2 cupBread crumbs

Kale and Brown Rice Casserole Preparation

Preheat oven to 350

Prepare rice as usual.

Saute onions and garlic with salt in butter. When onions are soft, add kale. Cook 2 minutes.

Mix all the ingredients listed under sauce together.

When the melange has cooled a bit, add the cooked brown rice then pour in the sauce and mix well.

Spray a casserole dish with Pam.

Spread the mixture into the casserole dish and give it a good shaking to level it out.

Bake covered, 35 minutes at 350F.

Notes

Adapted from Spanish Rice Casserole posted on BigOven Recipe by: Mollie Katzen, "Moosewood Cookbook"

http://www.bigoven.com/127477-Spanish-Rice-Casserole-recipe.html

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  • Spanish Rice Casserole as made by otterpond photo by Otterpond Otterpond

    • Calories Per Serving: 1057
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    Kale and Brown Rice Casserole Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I thought this was pretty good but was not a hit with my family. Thats not going to hurt the review stars though because my husbands afraid of healthy food ;)
    10 months, 1 weeks, 4 days, 19 hours, 20 minutes ago
    [I made edits to this recipe.]
    3 years, 5 months, 2 weeks, 16 hours, 45 minutes ago
    I made this today with some small variations that I don't think changed the intent of the dish too much, but perhaps.. I used kale instead of spinach but prepared it in the same manner, I used EggStirs instead of real eggs to save on calories and cholesterole. I enriched the milk by using 1/4 evaporated milk, 1/4 cup plain yogurt and 1/2 cup skim milk. My topping is a mixture of some fresh sour dough bread crumbs that I needed to use up and Almond Accents. So yeah its differnent but I believe it cooked up the same as intended. Picture posted.
    3 years, 5 months, 2 weeks, 1 days, 17 hours, 56 minutes ago

    Tags

    1. Side Dish
    2. Vegetables
    3. casserole
    4. Bake
    5. Rice
    6. Uncategorized

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