Rice and Kale Casserole

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Ingredients

  • 10 cups chopped Kale
  • 3 cups white rice
  • 4½ cups water
  • 2/3 lb grated Emmentaler cheese
  • 1 cup grated cheddar cheese
  • 2 eggs, 1 cup egg whites
  • 2 tsp ground fennel
  • 2 tsp ground cumin
  • 2 tsp ground nutmeg
  • 1 tsp paprika

Directions

  • Cook the rice with the water according to these directions
  • Beat the egg and egg white in a large mixing bowl until frothy
  • Add the kale and the spices, and the Emmentaler cheese, and mix together well
  • When the rice is done cooking, add it to the mixing bowl
  • Scoop into a 9x13 pyrex baking dish, and top with the cheddar cheese
  • Bake at 350°F for 35 minutes