Sweet Potato and Kale Brown Rice Casserole

• Produce

  • 8 oz 1 bunch kale
  • 2 cloves Garlic
  • 1/2 cup Green onion
  • 1 Sweet potato, cut into 1/2 inch chunks (about 2 cups, medium large

• Canned Goods

  • 2 1/2 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 cup Brown rice, long grain

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 tbsp Breadcrumbs, whole wheat

• Dairy

  • 1 1/2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese

• Other

  • ¾ cup plain greek yogurt (whole or 2%

Found on cooknourishbliss.com

Description

Ingredients

• 1 cup uncooked long grain brown rice
• 2 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 medium-large sweet potato, cut into ½ inch chunks (about 2 cups)
• 2 cloves garlic, minced
• 1 bunch kale (about 8 to 9 ounces), stems removed and leaves torn into bite-sized pieces
• ½ cup low-sodium vegetable broth
• ¾ cup plain greek yogurt (whole or 2%)
• ½ cup thinly sliced green onion
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups freshly shredded mozzarella cheese, divided
• ¼ cup freshly shredded parmesan cheese
• 1 tablespoon whole wheat breadcrumbs

Directions

• For the rice:Add the rice and broth to a medium saucepan. Bring the mixture to a boil, then cover, turn down the heat and let simmer for about 30 to 45 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat and let stand for 5 to 10 minutes untouched. Fluff the rice with a fork and add to a large bowl (you should have approximately 3 cups).For the casserole:While the rice is cooking, set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the sweet potato and garlic. Cover and cook for 5 minutes, stirring once halfway through. Add in the kale and broth. Recover and continue to cook for about 8 to 10 minutes, stirring occasionally, until the potatoes are tender and the kale is wilted (if the skillet ever gets too dry, add in a splash more broth). Remove from the heat.Preheat the oven to 350ºF. Lightly grease a 2 to 3 quart baking dish with olive oil or nonstick spray and set aside.To the large bowl with the rice, add the sweet potato / kale mixture, the greek yogurt, green onion, salt, pepper and 1 cup of the mozzarella. Mix until well combined. Taste and season with additional salt / pepper as needed. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the top with the remaining mozzarella, the parmesan cheese and breadcrumbs.Bake uncovered for 11 to 13 minutes, until heated through and the cheese is melted.