Kale, Mushroom And Brown Rice Bake

174 faves | 3 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
646
FAT
79%
CHOL
110%
SOD
22%

Comments

I also bake this in an 8x8 baking dish and cut it into wedges. It's great for breakfast, lunch or dinner. Feel free to change up the veggies according to what you have available.
Pamela Salzman   •  7 Oct   •  Report
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Ingredients for 4 servings

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

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