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

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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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