Author: Pamela, inspired by Eating Well and So Good & Tasty
Serves: 4-6 or makes 12 individual "muffins"
Ingredients
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
½ cup grated Parmesan or Pecorino cheese, divided
4 large eggs
¼ teaspoon pepper
¼ cup whole milk or unsweetened hemp milk
Instructions
Preheat oven to 375 degrees and grease an 8x8 or 9-inch round baking dish. You can also use a 12-cup muffin tin, greased or lined with silicone liners.
In a large skillet heat the oil/ghee over medium heat. Sauté 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, ¼ cup almonds, and half the Parmesan cheese.
In a medium bowl, whisk the eggs, milk, ½ 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.
Notes
*To clean mushrooms, wipe with a damp paper towel. For shiitakes, slice off stems and discard.
Recipe by Pamela Salzman at https://pamelasalzman.com/kale-mushroom-and-brown-rice-bake-recipe/