Kale and Brown Rice Casserole
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
27 people trying soon
Verified by stevemur
|4 cupsBrown Rice; cooked|
|-- Melange --|
|2 cupsKale; chopped|
|1 cupOnion; chopped|
|1 cupMushrooms; sliced|
|2 cloveGarlic; minced|
|-- 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|
|-- Topping --|
|1/4 cupAlmonds; sliced|
|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.
Adapted from Spanish Rice Casserole posted on BigOven Recipe by: Mollie Katzen, "Moosewood Cookbook"
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