Kale, Mushroom And Brown Rice Bake

173 faves | 3 recommends
More from this source
Pamela Salzman
Nutrition per serving    (USDA % daily values)


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
Add a comment

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

You might also like

Farro With Kale, Shiitake Mushrooms And Onions
The Skinny
Mushroom-Barley Soup With Kale
Pamela Salzman
Mushroom Kale And Goat Cheese Quesadillas
Joy The Baker
Barley Stew With Leeks, Mushrooms, And Greens
Bon Appetit
Mushroom And Lima Bean Stew
Whole Living
Wild Rice, Chestnuts Mushrooms And Kale
Salad Pride
Mushroom, Kale & Chicken Soup
Cheeky Kitchen
Roasted Portobellos With Kale
Whole Living
Stuffed Mushrooms With “Creamed” Kale And Manchego
Feed Me Phoebe
Mushroom Paella With Kale And Eggs
Bon Appetit