Print

Wild Rice Kale Tomato Casserole with a Cheddar Cheese Sauce Recipe:

6 to 8 servings

Ingredients

  • 1 Recipe Wild Rice - recipe below
  • 5 Cups Kale - chopped
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/2 White Onions - diced
  • 3 Cloves Garlic - minced
  • 1/3 Cup Dry White Wine
  • 3 Tablespoons Butter
  • 3 Tablespoons White Rice Flour or regular
  • 1 Cups Milk - I used 1%
  • 1 Cups Half and Half
  • 8 oz. 2 1/2 cups Cheddar Cheese - shredded
  • 1 Tablespoons Fresh Lemon Thyme Leaves - or regular
  • 1 Tablespoon Paprika
  • 1 1/2 Teaspoons Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper
  • 2 Large Heirloom Tomatoes - 7- 8 thick slices
  • 1 Cup Pecorino Romano Cheese - finely shredded

Wild Rice

  • 1 Cup Wild Rice
  • 2 1/4 Cup Filtered Water
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Clove Garlic
  • 1 Unsalted Bouillon Cube
  • 1/2 Teaspoon Sea Salt

Instructions

Wild Rice

  1. Make sure you rinse well before you cook to remove any particles.
  2. Bring water, garlic, bouillon and salt to a boil then add the rice, cover and turn the heat to in-between medium-low and low.
  3. Cook between low and medium-low for 50 – 60 minutes or until rice has split open.
  4. Every stove cooks differently so if you still have some water left just drain it.
  5. * Unlike other rice it is ok to take the lid off to check if the water is gone, just put the lid back on. Some people add 3 cups of water then drain after.

Kale

  1. While rice is cooking, wash kale and tear off the main rib by holding the end of the stem and sliding off the leaves then chop into thin strips. Set aside.

Cheddar Sauce

  1. In a sauté pan over medium-low heat, add olive oil and onions.
  2. Cook until soft then add the garlic.
  3. Cook until garlic just starts to become golden, then add wine and reduce to a syrup.
  4. Next, add butter to the onions. Once butter is melted, stir in flour and continue to stir until completely incorporated. It will thicken up quite a bit.
  5. Add milk/half and half a little at a time while whisking constantly. It will seize up at first, this is ok.
  6. Add cheddar cheese a little at at time making sure to let it melt before adding more.
  7. When all the cheese is added and the sauce is smooth, add the spices and stir.

Assemble

  1. Preheat oven to 375 degrees F.
  2. Add the kale and rice to the cheese sauce, mix well and pour into a 2 1/2 quart (I used a 12.2″W x 7.48″D x 2.28″H) casserole dish.
  3. Arrange tomatoes slices on top, then top with pecorino cheese.
  4. Bake on middle rack for 30 to 35 minutes or until cheese is melted to a nice golden color and the juices are bubbling.