1hr 29min prep 18min cook 1hr 11min | Created by: Emily Wilson
A hearty casserole with a simple salad make a mighty fine meal.
Ingredients
- Baby Spinach — 5 Cups
- Crimini Mushrooms — 4 Ounces
- Garlic — 1 Clove
- Kale — 6 Cups
- Onions — 1⁄2 Cup
- Red Onion — 1⁄2 Cup
- Shiitake Mushrooms — 8 Ounces
- Feta Cheese — 4 Ounces
- Parmesan Cheese, Grated — 1 Cup
- Cream Cheese — 6 Ounces
- Whole Milk — 1 Cup
- Jasmine Rice — 1 Cup
- Artichoke Hearts, Quartered, Canned — 1 ( 14 Ounces )
- Vegetable Stock — 1 Cup
- Black Pepper
- Garlic Powder — 1⁄4 Teaspoon
- Kosher Salt
- Panko Breadcrumbs — 2⁄3 Cup
- Pine Nuts — 1⁄2 Cup
- Extra Virgin Olive Oil — 1⁄4 Cup, 2 Tablespoons
- Red Wine Vinegar — 2 Tablespoons
- Water — 3⁄4 Cup
Equipment
- Paper Towels
- Oven
- Stove Top — 3
- Baking Dish, 9″x9″
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Small
- Pot, Large (4-6 QT)
- Saucepan, Medium (2-4 QT)
- Saute Pan, Small (8″-9″)
Notes
- For a gluten-free alternative, leave off the panko breadcrumb topping. You can sprinkle a little more Parmesan cheese over the top to help it brown in the oven.
- This recipe is very versatile. Substitute almonds for pine nuts, spinach for kale, or goat cheese for feta, and feel free to add any produce you enjoy, like cucumbers or cherry tomatoes.
Prep Steps
- 1Finely chop onion to measure indicated amount.
- 2Roughly chop spinach to measure indicated amount.
- 3Use paper towels to brush any dirt off the mushrooms. Remove stems and discard, then thinly slice the mushroom caps. Add to spinach.
- 4Smash garlic under the side of your chef’s knife to remove peel. Mince garlic. Add to spinach and mushrooms.
- 5In a large mixing bowl, combine garlic powder, red wine vinegar and olive oil.
- 6Slice an onion into thin half moons to measure the indicated amount. Add to bowl of vinegar and oil.
- 7Remove kale leaves from stems and chop or tear leaves into small pieces. Add to red onions. Season with salt and pepper, and toss all ingredients until kale is well dressed.
Cook Steps
- 8Pour rice, water and veggie stock into a medium saucepan. Set over high heat. Proceed with next step as liquid comes to a boil.
- 9Heat a large pot over medium heat. Add olive oil and warm.
- 10Once oil is warm, add onions. Saute until translucent, just a few minutes, stirring often.
- 11Add mushrooms, spinach and garlic to the onions. Season with salt and pepper, then cook until mushrooms are softened and all moisture has cooked out of the spinach, about 5-7 minutes. Stir often.
- 12Once water is boiling, cover pot, lower heat and simmer about [12-15 minutes] until rice is nearly tender and liquid is absorbed. Rice will be slightly undercooked.
- 13Preheat oven to 350 degrees.
- 14Drain liquid from the can of artichokes. Once mushrooms and spinach are softened, add artichokes and cook to heat through, continuing to stir often. Pour in milk, then add cream cheese and Parmesan cheese. Stir until cheeses are melted and ingredients are well combined. Remove from heat.
- 15In a small mixing bowl, combine panko and olive oil.
- 16Once rice is done cooking, add it to the creamy mushroom mixture. Stir until well combined, then pour into a 9″x9″ baking dish. Cover with panko mixture.
- 17Place casserole in preheated oven and cook until top is golden brown, about [15-20 minutes].
- 18Heat a small sauté pan over medium-low heat. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Transfer to clean plate after cooking to let cool.
- 19Crumble feta into the bowl of kale.
- 20Add toasted pine nuts to bowl of kale and feta. Toss everything to combine.
- 21Transfer simple kale salad to a serving dish or dinner plates. Ready to eat!
- 22Scoop some of the spinach, mushroom and artichoke casserole onto each dinner plate. Serve warm!