Wild Rice-and-Greens Casserole

Name: Wild Rice-and-Greens Casserole
Total time: 1 h 10 min
Yield: Makes 8 servings
Ingredients: ½ pound fresh kale or other hearty greens, trimmed and coarsely chopped; 1 medium onion, chopped; 4 ½ teaspoons olive oil; 3 garlic cloves, minced; 1 tablespoon fresh thyme leaves; ¼ 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; ½ cup chopped sun-dried tomatoes; 1 cup grated Gruyère cheese, divided*; Vegetable cooking spray; ½ cup chopped almonds

2 Ratings
2 Reviews

We prefer chopped kale in this casserole, but use your favorite green. For heartier greens like collards, cook them five minutes longer in Step 1. If you want to prepare the dish ahead, cover and chill up to three days before baking. Uncover and bake just before serving.

By Gena Knox

Recipe by Southern Living November 2014

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Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary test

hands-on:

50 mins

total:

1 hr 10 mins

Yield:

Makes 8 servings

Directions

Step 1
Preheat oven to 375°. Cook kale in 1 cup boiling salted water in a Dutch oven over high heat, stirring occasionally, 5 minutes; drain.

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Step 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.
Step 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.
Step 4
Bake at 375° for 18 minutes or until bubbly and lightly browned.
Step 5
*Swiss cheese may be substituted.

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LWDcooks

11/25/2015

We enjoyed the recipe very much. It did require some additional seasoning. Due to a dietary restriction we also substituted white rice and enjoyed that more than when made with brown. It off-set the hardiness of the kale.

dunwoodycooks

11/27/2014

Looked beautiful, but did not taste great. No one at our Thanksgiving meal liked it. Perhaps using smoked Greyere cheese might help. I followed the recipe and used kale, but was very disappointed.

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Wild Rice-and-Greens Casserole

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Ingredients

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Wild Rice-and-Greens Casserole

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (2)

All Reviews for Wild Rice-and-Greens Casserole