WILD RICE, KALE AND SHIITAKE CASSEROLE:
This is my ALL TIME FAVORITE casserole to make as a side dish, or I double the recipe for a substantial meal. It is hearty, full of nutrients, and great served for dinner on a cold evening. This casserole reheats well. Similar to soup, it is even better the next day! Serves 4-6.
INGREDIENTS:
3 cups cooked wild rice (about 1 cup uncooked) – or less
2 tablespoons butter
1 shallot, thinly sliced
1/2 pound shiitake mushrooms, sliced (stems removed)
3 cloves garlic, sliced
1 head kale, leaves torn from the stems
1/4-1 tsp crushed red pepper flakes
1 tsp fresh thyme, minced
1 tablespoon flour
1/3 cup cream or milk
1 cup vegetable broth
1/2 cup Monterey Jack cheese, shredded
salt and pepper to taste
TO MAKE:
Start the wild rice first. Bring 4 cups water to boil in a saucepan. Add the rice and turn heat down to a simmer. Cover and cook for 50-55 minutes. Drain the excess water and set aside.
Note: I usually only add about 1.5 cups of cooked rice to the casserole, so will often make less than the recipe calls for. I follow the cooking instructions provided with the type of rice that I am cooking.
Preheat the oven to 375 degrees.
Prepare the other ingredients. In a large saute pan, heat butter over medium heat. Add the shallot and saute for 2 minutes, until softened. Add the mushrooms and cook for 3-5 minutes, until they release their moisture. Next add the garlic, thyme, and pepper flakes. Season to taste with salt and pepper. Finally, put the torn kale leaves in and cook for 1 minute, until wilted.
Sprinkle flour over the top and stir until incorporated. Pour in the broth and the cream or milk and bring it to a boil, stirring occasionally for 3 minutes. Add the cooked rice by the cupful (until you hit your desired rice to kale ratio), stir until mixed. Pour the contents of the pan into a casserole pan and sprinkle the cheese over top. Cook 20-25 minutes until the cheese is golden and melted.
SEMI PRO TIP: When doubling the recipe, I use a large cast iron skillet to saute everything, add the rice, mix and then pop the whole thing into the oven, saving the use of a casserole dish.
ENJOY!
For the Love of Casserole,
Dr. Willi
