Vegetarian

Rice and Kale Gratin takes 10 minutes to prepare.

Rice and Kale Gratin takes 60 minutes to cook.

Rice and Kale Gratin makes 8 servings.

The ingredients for Rice and Kale Gratin are:

Vegetable Broth, 2 cup (remove)
Green Peppers (bell peppers), 1 cup, chopped (remove)
Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
*Brown Rice, medium grain, 1.25 cup (remove)
Thyme, ground, 1 tsp (remove)
Kale, 4 cup, chopped (remove)
Ricotta Cheese, part skim milk, 1.25 cup (remove)
Parmesan Cheese, grated, .66 cup (remove)
Salt, .5 tsp (remove)
Pepper, black, 1 dash (remove)
Bread, whole wheat (including toast), .5 c. crumbs (remove)

Here is how you make Rice and Kale Gratin:

cook rice, pepper, corn, thyme in suacepan with stock. Preheat oven to 400. Wash Kale and remove stems. cook over medium heat until kale wilts. Mix kale and rice together with ricotta and half the parmesan, salt, and pepper. Place in oiled 2 qt. gratin dish, sprinkle with remaining parmesan and breadcrumbs. Bake 30 minutesNumber of Servings: 8Recipe submitted by SparkPeople user LIZHAVEY.

The nutritional information for Rice and Kale Gratin is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 188.1

• Total Fat: 6.5 g
• Cholesterol: 18.4 mg
• Sodium: 618.7 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 3.0 g
• Protein: 11.1 g