Prep: 15 minutes; Cook: 1 hour, 7 minutes. Save 20 minutes: Soak the rice the night before. Save more time by just coarsely chopping ingredients that go in the food processor.

Recipe by Health November 2006


Recipe Summary

Makes 12 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Place first 5 ingredients (through thyme) in a food processor and process until minced.

  • Heat the olive oil in a large Dutch oven. Add the leek mixture; cook over medium heat, covered, 5 minutes or until softened, stirring occasionally. Add the mushrooms and garlic; cook, covered, 5 more minutes. Add the wild rice; cook 2 minutes. Add the broth, bay leaf, salt, and pepper; cook over medium-low heat, covered, 40 minutes or until the wild rice is just tender and has absorbed most of the liquid, stirring occasionally. Add kale to rice, stirring to combine.

  • Transfer the mixture to a shallow baking dish lightly coated with cooking spray, and cover with foil. Bake 15-20 minutes or until heated through.

Nutrition Facts

159 calories; fat 3g; saturated fat 1g; mono fat 2g; poly fat 1g; protein 7g; carbohydrates 28g; fiber 3g; iron 1mg; sodium 114mg; calcium 48mg.