Recipe adapted from Half Baked Harvest
Full of wild rice, kale, and caramelized mushrooms, this is the perfect side dish and easy to make too. Serve with baked chicken, turkey, or fish.
2 bunches kale leaves, torn
1 lb cremini mushrooms, sliced
2 tbsp olive oil
1 tbsp butter, or dairy-free alternative
2 cloves garlic, minced or grated
2 tbsp fresh thyme, chopped
¼ tsp nutmeg
¼ tsp salt
½ tsp pepper
4 tbsp flour
1 cup milk
1 cup chicken broth or veggie broth
1/4 cup heavy cream or canned coconut milk
4 cups cooked wild rice
1 ½ cup gruyere cheese, shredded (remove for dairy-free)
2 tbsp olive oil
2 large sweet onions, sliced into thin rings
Salt and pepper
- Grease a 2-3 quart casserole dish. Set aside.
- Heat a large skillet over medium-high heat. Add kale to the skillet and add 1 cup of water. Cover the skillet and cook for 10-15 minutes, stirring occasionally until the kale is wilted. Once the water has been absorbed, remove from the skillet and set aside.
- Return the skillet to medium heat and add 2 tbsps of olive oil. Sprinkle in the mushrooms in a single layer and let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the butter to the skillet and cook until the butter begins to brown.
- Once the butter is browned, reduce the heat and add the garlic, thyme, and nutmeg and cook for about 10 seconds. Add the kale back in and toss well.
- Sprinkle the flour over the kale and mushrooms and cook for 1 minute. Add the milk and chicken broth, bring to a boil and cook 2-3 minutes or until there is a thick sauce. Add the cream and stir to combine. Remove from the heat and stir in the cooked wild rice. Pour the mixture into the prepared casserole dish.
- Preheat the oven to 375°F.
- Wipe the skillet and add the olive oil, cook over medium-high heat. Add the onions and 1/4 tsp each salt and pepper. Cook, stirring constantly until the onions begin to soften, about 5 minutes. Continue to cook until the onions are golden brown, about 20 minutes.
- Sprinkle half the cheese over the casserole and then add the onions and the remaining cheese. Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy.