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Kale and Wild Rice Casserole

Tieghan, Half Baked Harvest
  • 50 minutes
  • Serves 6

INGREDIENTS

1 lb

Cremini mushrooms

2 cloves

Garlic

2

leaves large bunches Kale

2

Sweet onions, large

2 tbsp

Thyme, fresh

1 cup

Chicken broth

1/4 cup

Heavy cream or canned coconut milk

4 cups

Wild rice, cooked

4 tbsp

Flour

1/4 tsp

Nutmeg

1/2 tsp

Pepper

1/4 tsp

Salt

1

Salt and pepper

4 tbsp

Olive oil

1 tbsp

Butter

1 1/2 cups

Gruyere cheese

1 cup

Milk