Kale and Brown Rice Casserole

Kale and Brown Rice Casserole

Ready in 45 minutes

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

Top-ranked recipe named "Kale and Brown Rice Casserole"

5 avg, 3 review(s) 100% would make again

Ingredients

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4 cups Brown Rice; cooked
-- Melange --
2 cups Kale; chopped
1 cup Onion; chopped
1 cup Mushrooms; sliced
2 clove Garlic; minced
3 tablespoons Margarine
-- Sauce --
1 cup Egg Beaters
1/2 cup Milk, non-fat
1/4 cup Yogurt, non-fat
1/4 cup Evaporated milk
1 cups Cheddar Cheese; grated
1/4 cup Parsley; chopped
2 tablespoons Tamari soy sauce
1/2 teaspoon Salt; or adjust amount to taste
1 dash Nutmeg
1 dash Cayenne
-- Topping --
1/4 cup Almonds; sliced
1 teaspoon Paprika
1/2 cup Bread crumbs

Original recipe makes 8

Servings  

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

Verified by stevemur

Spanish Rice Casserole as made by otterpond photo by Otterpond Otterpond

Calories Per Serving: 1057 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 ;)
aurora_odet 1 year ago
[I made edits to this recipe.]
Otterpond 4 years 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.
Otterpond 4 years ago
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