Kale and Rice Casserole

All summer long, we have been able to get kale at the farmer’s market. It is one of my favorite vegetables, although my family needs it disguised in order to like it. The original recipe came from The Vegetarian Mother’s Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women – And Their Families, but I’ve changed it up quite a bit.

4 cups cooked brown rice
2 cups kale, cut off stems and cut into ribbons
1 1/4 cups goat milk or non-dairy milk
3 eggs
1 Tbsp nutritional yeast flakes
1/2 tsp nutmeg
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1-2 tsp dill
1/2 cup chopped walnuts
1 tomato, sliced

Grease 2 quart baking dish. Heat oven to 375. Mix kale and rice and put into baking dish. Beat together eggs, milk, salt, pepper, nutmeg, nutritional yeast flakes, and dill. Pour over kale/rice mixture. Top with chopped walnuts and then tomato slices. Sprinkle paprika liberally over the top. Bake for 40 minutes.

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