Kale, Mushroom and Brown Rice Bake
Servings: 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.