Brown Rice and Kale Gratin
Makes one 9”x9” baking pan
2 cups short grain brown rice
Lowfat milk (almond milk subs beautifully)- about 5 cups (plus 1/3 c later)
(I use a rice cooker and add 2 cups rice and milk to the mark as though cooking 3 cups. Be careful not to overfill your rice cooker)
1/2 tsp cayenne
1/2 tsp nutmeg (can be 1/4)
1 Tbs veg stock powder concentrate
1 heaping tsp Dijon mustard
3/4 lb good quality sharp (or extra sharp) cheddar- shredded/grated (reserve
1/4+ c for topping- you may substitute a vegan option)
1-2 bunches lacinato kale, cleaned, veins removed and chopped
Good olive oil (glug= ~2Tbs)
Squeeze of lemon
1/3 c good bread crumbs (not pre-seasoned)(feel free to substitute a gf option)
Salt and pepper to taste
Cook rice with milk, cayenne, nutmeg and mustard.
Preheat oven to 350F and brush baking dish with some of the olive oil.
When rice is finished (it should be very moist), and still very hot (work quickly), toss in a large bowl, season with s&p and combine with chopped kale (which will wilt), mix in grated cheese (which will melt), a “glug” of olive oil, squeeze of lemon and salt & pepper. If mixture is on the dry side, add an additional 1/4-1/2 cup of the milk you are using.
Spread into casserole and distribute (do not press) so as to not let it get too dense. If mixture still seems a little stiff and dry, add a few additional Tbs of milk- pouring it around the edges.
Sprinkle remaining cheese in top, followed by bread crumbs.
Bake at 350 for 30-45 minutes. Or, until top is golden brown and crispy.
Serve as a main dish, or hearty side. Leftovers can easily be reheated or frozen in portions.