Basmati Rice And Kale Gratin Recipe

• 2 c. vegetables stock
• 1 c. diced red bell pepper
• 1 c. whole-kernel corn
• 1 1/4 c. uncooked basmati rice
• 1 tsp dry thyme
• 4 lb kale or possibly mixed greens
• 1 1/4 c. part-skim ricotta cheese
• 2/3 c. grated Parmesan cheese
• 1/2 tsp salt Freshly grnd black pepper, to taste
• 1/2 c. fresh bread crumbs Extra virgin olive oil cooking spray

1. This fragrant, creamy gratin provides a whopping 522 mg. of calcium per serving.
2. Combine the stock, bell pepper, corn, rice and thyme in a saucepan.
3. Bring to a boil, lower the heat, cover and simmer till the rice is tender, about 15 min.
4. Set aside.
5. Preheat oven to 400 degrees.
6. Wash (but don't dry) the kale or possibly greens, and trim and throw away the stems.
7. Place the kale or possibly greens in a large pot, cover and cook over medium-high heat till it wilts, 5 min.
8. (The water on the leaves is sufficient to steam the greens.)
9. Drain and coarsely chop.
10. Fluff the rice mix with a fork.
11. In a large bowl, combine the cooked kale, the rice mix, ricotta, half the Parmesan, salt and black pepper.
12. Place in an oiled, 2-qt gratin dish.
13. Sprinkle with the remaining Parmesan and bread crumbs, and spray well with oil.
14. Bake till golden brown and bubbling; 30 min.
15. Makes 8 servings.

vegetables, red bell pepper, wholekernel corn, basmati rice, thyme, kale, ricotta cheese, parmesan cheese, black pepper, bread crumbs

Taken from cookeatshare.com/recipes/basmati-rice-and-kale-gratin-80257 (may not work)