Wild Rice, Kale and Shiitake Casserole

Wild Rice, Kale and Shiitake Casserole

Okay, they say a picture is worth 1,000 words, but sometimes a picture just doesn't do it justice. This dish is amazing, despite how, well, un-pretty the photo turned out. We promise it's worth making! This would be a great side dish, especially at your holiday table. (Inspired by The Kitchen Paper).


4-6 as a side


3 cups cooked wild rice (about 1 cup uncooked)

2 tablespoons butter

1 onion, thinly sliced (we used purple)

1/2 pound shiitake mushrooms, sliced (stems removed)

3 cloves garlic, sliced

1 head kale, leaves torn from stems (red or green)

1 teaspoon crushed red pepper flakes

1 teaspoon fresh oregano, minced

1 tablespoon flour

1/3 cup cream or milk

1 cup vegetable broth

1/2 cup Monterey Jack cheese, shredded

salt and pepper to taste



Preheat the oven to 375 degrees Fahrenheit.

To cook the wild rice: Bring 4 cups water to boil in a saucepan. Add the rice and turn the heat down to a simmer. Cover and cook for 50-55 minutes. Drain the excess water and set aside.

Meanwhile, prepare the other ingredients. In a large saute pan, heat the butter over medium heat. Add the onions and saute for 2 minutes, until softened. Add the mushrooms and cook for 3-5 minutes, until softened. Next, add the garlic, oregano and red pepper flakes. Season to taste with salt and pepper. Put the torn kale leaves in next and cook for 1 minute or so, until they're wilted.

Sprinkle the flour over the top and stir until incorporated. Pour in the broth and cream or milk and bring to a boil, stirring occasionally for 3 minutes. Add the cooked rice to the pan and stir to evenly mix. Pour the contents of the pan into a casserole pan and sprinkle the cheese over top. Cook for 20-25 minutes, until the cheese is golden and melted. Serve immediately!


vegetable plate

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