I’ve wanted to share this recipe with you for ages! It’s one of my favorites… a go-to in our household.
There’s just the small matter of these two babies I’ve been blessed with. Most nights, they prohibit the making of any sort of proper dinner, and on the
rare miraculous occasions when a meal does get prepared, they definitely prohibit the photographing of said dinner. I’m so very thankful for a husband who doesn’t expect much and is pleased by very little. It’s just that season of life for us right now! (If you’re imagining me in a long, old lady nightgown right about now, with my new bangs sticking straight out like a scarecrow… you’ve nailed it.)
But they’re cute, ain’t they??
I’m happy to say that the day has arrived… I’m finally bringing you the recipe for this delicious, superb, casserole! I personally love it as a main dish, but it also works as a nourishing and savory side dish. I plan to make it to serve alongside our Christmas ham this year! (And secretly, I plan to skip the ham and just eat this. Except that now I guess that secret’s out of the bag! Oops.)
I found the original recipe via Tieghan and her genius blog, Half Baked Harvest, and I tweaked it a bit to suit our family’s tastes. You’ll notice that this recipe gives you a “regular” option AND a vegan option. (Personally, I like the vegan version even better than the original! SO full of hearty flavor!)
Ooooh, this meal is blissful. I hope you try it soon!
Here are a few process shots to get your juices flowing. And you’ll find the printable recipe below.
I hope your holiday season is passing sweetly. I’d love to hear about some of the moments you’ve had so far that you’ll remember and treasure forever. It’s tough to acknowledge them sometimes when life feels chaotic (as it often does this time of year.) So let’s encourage each other by pausing to mark those moments. Share a few in the comments with me!
- 1 large bunch of kale, washed, stems removed and leaves torn
- 12 oz. assorted mushrooms, cleaned and sliced
- 2 Tbsp. olive oil
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ Cup all-purpose flour
- 1½ Cups whole milk (OR 2 Cups almond milk + 2 tsp. mild white miso paste)
- ½ Cup vegetable broth
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. Balsamic Vinegar
- 3 Cups cooked wild rice
- 1½ cup gruyere cheese, shredded (optional)
- 2 Tbsp. olive oil
- 1 large sweet onion, sliced into thin rings
- 2 cloves garlic, minced
- salt and pepper
- Cook wild rice according to package instructions and set aside. Meanwhile, grease a 1-2 quart casserole dish. Set aside.
- Heat a large skillet over medium-high heat and add 2 Tbsp. olive oil. When the skillet is hot, sprinkle in the mushrooms in a single layer. Don't stir them right away! 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.
- Once mushrooms are well browned, add the torn kale to the pan and allow to wilt (this should only take a minute.) When kale is wilted, sprinkle in the flour, nutmeg, ½ tsp. salt, and ¼ tsp. pepper. For about 1 minute, stir so that flour coats kale and mushrooms evenly. Then pour in milk (or almond milk +miso) and broth. Allow mixture to come to a boil, then reduce heat and allow it to thicken until sauce coats the back of a spoon. (2-6 minutes, depending on heat level.)
- Once sauce has thickened, remove pan from heat and stir in wild rice. Pour this mixture into prepared casserole dish.
- Preheat the oven to 375 degrees F.
- Now wipe the skillet clean, add the remaining 2 Tbsp olive oil, and heat skillet to medium. Add the onions and ¼ teaspoon 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 and caramelized, about 10-20 minutes.
- Sprinkle half the cheese over the casserole and then add the onions and the remaining cheese. (Alternatively, you can stir the onions into the casserole to disperse the flavor.) Bake the casserole for 15-10 minutes or until the cheese is melted and the onions are crispy.
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