Kale and Brown Rice Casserole
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 20 min | Yield: 3 cups |
Kale is a marvelous vegetable that just doesn't get enough air time. This casserole can be made a bit ahead of time and is fancy enough for company.
Ingredients
- 1 1/2 cups Brown Rice Ready Rice
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Green Onion
- 1/4 cup Red Bell Peppers
- 1/2 cup White Mushroom, Raw
- 1 tsp Pure Olive Oil
- 1 tsp Sauce, Worcestershire
- 1/4 cup Skim Milk
- 1/4 tsp Ground Thyme
- 1/4 tsp Sage, Ground
- 1/4 tsp Rosemary, Dried
- 1 tsp Salt
- 1 tsp Cracked Black Pepper
- 2 cups kale, raw
Directions
I use large bags of pre-washed and cut kale to save a bit of time. I still sort the pieces to remove large bitter spines and make sure the size of the kale pieces are manageable and consistent.
1. Preheat oven to 375 degrees.
2. Chop/slice then Saute bell pepper and mushrooms in the olive oil to soften
3. Oil a 1 1/2 quart covered casserole dish.
4. Mix all ingredients except kale in a bowl.
5. Place half the kale in prepared casserole dish and spread rice mixture over evenly.
6. Cover with remaining kale.
7. Cover and bake 15- 20 minutes, until cheese is melted and bubbling.
8. Makes 4-6 servings
9. Servings 6
10. ¾ cup Per Serving
11. Calories 147.33
12. Fat 7.17
13. Carbs 14.68
14. Protein 6.6
15. Fiber 1.53