Food and Recipes Dish Casserole Wild Rice-and-Greens Casserole Recipe Be the first to rate & review! We prefer chopped kale in this casserole, but use your favorite green. For heartier greens like collards, cook them five minutes longer in Step 1. If you want to prepare the dish ahead, cover and chill up to three days before baking. Uncover and bake just before serving. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas Hands On Time: 50 mins Total Time: 1 hrs 10 mins Yield: 8 servings Ingredients 1/2 pound fresh kale or other hearty greens, trimmed and coarsely chopped 1 medium onion, chopped 4 1/2 teaspoons olive oil 3 garlic cloves, minced 1 tablespoon fresh thyme leaves 1/4 teaspoon ground nutmeg 4 tablespoons all-purpose flour 1 cup 2% reduced-fat milk 1 cup reduced-sodium chicken broth 3 cups cooked wild rice 1/2 cup chopped sun-dried tomatoes 1 cup grated Gruyère cheese, divided* Vegetable cooking spray 1/2 cup chopped almonds Directions Preheat oven to 375°. Cook kale in 1 cup boiling salted water in a Dutch oven over high heat, stirring occasionally, 5 minutes; drain. Cook onion in hot oil in a large skillet over medium-low heat, stirring often, 20 minutes or until golden. Add garlic, thyme, and nutmeg, and cook 1 minute. Stir in flour and cooked kale. Gradually stir in milk and broth, and cook, stirring often, 4 minutes or until thickened. Stir in rice, tomatoes, and 1/2 cup cheese. Add salt and pepper to taste. Transfer mixture to a lightly greased (with cooking spray) 2 1/2-qt. baking dish. Sprinkle almonds and remaining 1/2 cup cheese over mixture. Bake at 375° for 18 minutes or until bubbly and lightly browned. Chef's Notes *Swiss cheese may be substituted. Rate it Print