Kale & Brown Rice & Quinoa Casserole

By Angelika Hanna


Prep Time: 10 min

Cook Time: 45 min (plus cook time for the rice and the mushrooms)

Total Time: 55 min

Yield: 4-5 servings

Cuisine: World Cuisine

Author: Angelika Hanna / Zest4Food


  • Extra virgin cold-pressed olive oil
  • 1/2 pound mixed mushrooms (Cremini and wild mushrooms), dried or fresh (If you use dried mushrooms, boil them in two steps: to clean them first, then to cook them almost soft but with a bite as they will continue cooking with the kale )
  • 1 clove garlic (optional)
  • 1 bunch kale leaves, coarsely chopped
  • 1 large cooking onions, or the equivalent amount of small onions, diced
  • 1 cup vegetable broth
  • 2 cups cooked rice of your choice (I used a mixture of brown rice with quinoa – it came with garlic pre-cooked, so I did not use any additional garlic clove)
  • 1 tbsp dried thyme, or to taste
  • 1/4 tsp nutmeg (optional)
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • Cheese of your choice to sprinkle on top (I used the Tex Mex mixture. Cheddar cheese is a good option as well as Gruyere cheese)


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large skillet, heat some olive oil over medium-high heat.
  3. Add the onions and cook until they turn translucent for about 5-7 min.
  4. If you use garlic clove, add it now and cook for 1 min.
  5. Add the pre-cooked mushrooms, the kale, the vegetable broth and the thyme.
  6. Season with salt and pepper.
  7. Cover with a lid leaving a gap open for the steam to escape. Cook for about 15 min until the kale is wilted, stirring occasionally.
  8. Stir in the cooked rice of your choice.
  9. Turn the heat off but leave the skillet with all the ingredients combined on the stove top for a few minutes.
  10. In a casserole dish, place the mixture and spread evenly.
  11. Sprinkle with cheese.
  12. Bake for about 25 min until the cheese is melted and golden brown.



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