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Kale and Sun-dried Tomato Casserole

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Servings: 4 Prep: 35 min Cook: 55 min Dairy Free Gluten Free Casserole Freezable Oven Added 5 months ago

Missing nutrition data for: White Rice, Kale, Nutmeg, Dijon Mustard

Ingredients

1 ½ cups white rice ⚠

3 cups chicken broth

1 ½ onions

1 bunch kale ⚠

⅓ cup sun-dried tomatoes

6 ounces bacon

½ teaspoon sea salt, or to taste

4 teaspoons minced garlic

¼ teaspoon nutmeg ⚠

¼ teaspoon cayenne pepper

½ teaspoon ground black pepper

2 teaspoons Dijon mustard ⚠

3 eggs

¾ teaspoon paprika

Instructions

1. Rinse rice well. Cook in 3/4 of the chicken broth, until light and fluffy.

2. Preheat oven to 350F.

3. Peel and mince the onions. Destem and mince the kale. Finely chop the sun dried tomatoes.

4. Slice bacon into slivers. Cook over medium high heat until crispy. Remove to a plate with a slotted spoon. Use bacon fat to sauté onions until they begin to soften.

5. Add kale, sun-dried tomatoes, sea salt, and garlic and sauté for about 3 minutes more over medium heat, stirring frequently.

6. In a large bowl, combine sautéed veggies, cooked rice, nutmeg, cayenne, black pepper, and Dijon mustard.

7. Beat together eggs and remaining chicken broth and stir this into the mixture. Add the bacon and combine all ingredients well.

8. Spread mixture into a 9x13 casserole dish, sprinkle with paprika, and bake uncovered for 35-40 minutes until heated through and lightly browned on top.