Mushroom and Kale Rice Casserole (from The Kitchen Paper)
2 tbsp butter
1 onion, sliced into thin rings
225g chestnut mushrooms, sliced
1 tbsp oil
2 cloves garlic, minced
1 tbsp oregano, chopped
¼ tsp nutmeg
salt and pepper
1/2 tsp chilli flakes
1 large bunch kale, leaves torn and stems removed
2 tbsp plain flour
125 ml milk
125ml vegetable stock
2 tbsp single cream
250g basmati and wild rice
100g cheddar, grated
Preheat the oven to 180C and grease a large ovenproof dish.
Melt half the butter in a large saucepan over medium heat, then add the onions. Stir to coat the onions with butter. Continue to cook the onions while you do everything else in the recipe, stirring every 5 mins or so, turning down the heat to keep the onions from burning and drying out.
In another large pan, melt the remaining butter over a medium heat. Add the mushrooms, spreading to cover the entire bottom of the pot, and do not stir for about 3 mins. Stir to get a new layer of mushrooms on the bottom, and cook for another 3 mins without stirring.
Add the oil, along with the garlic, oregano, nutmeg, salt, pepper, and chilli flakes. Stir to combine, and cook for 30 secs before adding the kale. Cook until the kale is wilted.
Sprinkle the flour over the mixture, stir well, then add the milk and veg stock. Cook, stirring, until the mixture thickens, about 3 mins after boiling. Add the cream, stir to combine, and remove from heat.
Stir the rice into the mushroom mixture, along with half of the cheese. The onions should be caramelised and golden, if not, cook them until they are, and then add to the mushroom mixture.
Pour the mixture into the dish, and top with the remaining cheese.
Bake for 20-25 mins, or until the cheese is golden and the casserole is bubbling. Serve.