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)
- Preheat the oven to 375 degrees Fahrenheit.
- In a large skillet, heat some olive oil over medium-high heat.
- Add the onions and cook until they turn translucent for about 5-7 min.
- If you use garlic clove, add it now and cook for 1 min.
- Add the pre-cooked mushrooms, the kale, the vegetable broth and the thyme.
- Season with salt and pepper.
- 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.
- Stir in the cooked rice of your choice.
- Turn the heat off but leave the skillet with all the ingredients combined on the stove top for a few minutes.
- In a casserole dish, place the mixture and spread evenly.
- Sprinkle with cheese.
- Bake for about 25 min until the cheese is melted and golden brown.