Ingredients
- 1 pound kale washed and trimmed
- 1 1/2 cups jasmine rice
- Salt & pepper to taste
- 2 Tbs. unsalted butter You will need more of the baking dish
- 1 cup grated parmesan cheese
- 1/2 cup slivered almonds
- 3/4 cup ricotta cheese
- 1 cup jarlsberg cheese
- pinch fresh grated nutmeg
- 1 tsp. grated lemon zest
- 1 tsp. chopped thyme
- 1 tsp. chopped sage
Servings: people
Instructions
- Cook the kale in a large pot of salted boiling water for 2 minutes. Then immediately drop in ice water.
- Squeeze dry and chop. Make sure all moisture is removed before you bake.
- Using the same cooking water, for flavor, boil the rice for 10 minutes. Drain and spread out to let cool. I use a baking sheet lined with paper towels. When cool, transfer to large a bowl.
- Preheat over to 375° and butter a baking dish. Dust baking dish with 2 Tbs. of parmesan.
- Melt 2 Tbs. of butter in a small sauce pan and add almonds. stir until golden and add to rice bowl. Season with Salt and pepper lightly.
- Add remaining parmesan, ricotta, jarlsberg, nutmeg, lemon zest, thyme an sage to rice. Add chopped kale and toss well. I use my hands to get every thing mixed in well.
- Transfer to baking dish, cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until browned.
- Serve immediately.
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