January 18, 2009

Kale Almond Wild Rice Gratin

Kale Almond Rice Gratin
Adapted from 101cookbooks.com
  • 2 1/2 cups leftover/pre-cooked wild rice, room temp
  • 1 1/2 cups cups finely chopped kale
  • 4 ounces firm organic tofu, crumbled
  • 10 black olives, chopped
  • 1/2 medium red onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup slivered almonds, toasted
  • 1 tablespoon olive oil
  • 1/3 cup nutritional yeast
  • 1/4 cup 1% cottage cheese
  • 1 cup egg whites
  • 1/2 teaspoon fine grain sea salt


  1. Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
  2. In a large bowl combine the rice, kale, and tofu. Now, reserving a bit of each for garnish, stir in the olives, garlic, red onion, almonds and olive oil. Now stir in the cottage cheese.
  3. In a small bowl whisk together the egg whites, nutritional yeast, and salt.
  4. Fold the eggs into the rice mixture and pour into the prepared baking dish. Bake for 30 minutes or until the casserole is set, and the top toasty and golden.
  5. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.