Cauliflower, Kale and Rice Casserole

Author: Jonathan Cheung

A super Holiday dish for serving a big table, simple and delicious.

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[Total: 8 Average: 5]

Cooking 1 Hr

Servings Serves 6-8

Product Long & Wild Blend

Ingredients

1 cup/250mL Dainty Long and Wild Rice

2 ½ cups/675mL good quality Chicken or Vegetable Stock

1 small head Cauliflower, cut into florets

Salt & Pepper

½ small bunch Kale, stripped, washed and chopped rough

½ cup/125mL of 35% Whipping Cream

2 cups/500mL Gruyere or Emmental Cheese, grated

Fistfull of Flat Leaf Parsley, chopped fine

Long & Wild Blend

Preparation

Step 1

Preheat oven to 375F/190C.

Step 2

Pour the rice into the bottom of a 9 x 13 casserole dish. Spread out evenly. Pour in the stock and cauliflower florets. Season generously with salt and pepper. Cover the tray with foil and place in the oven. Allow to cook for 40 minutes.

Step 3

Stir in the chopped kale and the ½ cup whipping cream. Finally, top with the cheese and cover with the foil again. Return to the oven and bake another 20 minutes, or until the rice is tender.