Eating healthy is for sure on my New Year's agenda but I'm a lover of comfort food through and through so finding recipes that are both hearty and wholesome are key. Thus this kale, mushroom and brown rice bake crafted by Pamela Salzman with photography by Ragan Brooks is making it to the top of my must cook immediately list. It looks scrumptious and the healthy factor is just an added bonus.
Kale, Mushroom and Brown Rice Bake
|2 Tablespoons unrefined extra-virgin olive oil or ghee||4 ounces mushrooms (such as shiitake*), chopped|
|1 onion, finely chopped||3 large kale leaves, stemmed and chopped (or more if you like)|
|Sea salt||1 garlic clove, minced|
|2 cups cooked brown rice (or barley, farro or spelt)||5 Tablespoons sliced almonds, divided|
|? cup grated Parmesan or Pecorino cheese, divided||4 large eggs|
|? teaspoon pepper||? cup whole milk or unsweetened hemp milk|
Preheat oven to 375 degrees and grease an 8?x8? or 9-inch round baking dish.
In a large skillet heat the oil/ghee over medium heat. Saut? the mushrooms, onions, kale and a pinch of salt for about 3-5 minutes or until just beginning to soften.
Add in the garlic. Continue cooking until everything is softened and the mushrooms are golden, about another 3 minutes.
Place the rice in a large bowl. Stir in the mushroom mixture, ? cup almonds, and half the Parmesan cheese.
In a medium bowl, whisk the eggs, milk, ? teaspoon salt and pepper. Fold the eggs into the rice mixture, then pour into your prepared baking dish. Sprinkle with the reserved half of cheese and 1 Tablespoon of sliced almonds.
Bake for about 30 minutes or until set.
*To clean mushrooms, wipe with a damp paper towel. For shiitakes, slice off stems and discard.