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Ingredients
- 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
Directions
- This fragrant, creamy gratin provides a whopping 522 mg. of calcium per serving.
- Combine the stock, bell pepper, corn, rice and thyme in a saucepan. Bring to a boil, lower the heat, cover and simmer till the rice is tender, about 15 min. Set aside.
- Preheat oven to 400 degrees. Wash (but don't dry) the kale or possibly greens, and trim and throw away the stems. Place the kale or possibly greens in a large pot, cover and cook over medium-high heat till it wilts, 5 min. (The water on the leaves is sufficient to steam the greens.) Drain and coarsely chop.
- Fluff the rice mix with a fork.
- In a large bowl, combine the cooked kale, the rice mix, ricotta, half the Parmesan, salt and black pepper. Place in an oiled, 2-qt gratin dish. Sprinkle with the remaining Parmesan and bread crumbs, and spray well with oil. Bake till golden brown and bubbling; 30 min.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 8 servings | |
| Calories 245 | |
| Calories from Fat 34 | 14% |
| Total Fat 3.96g | 5% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 619mg | 26% |
| Potassium 709mg | 20% |
| Total Carbs 43.91g | 12% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.67g | 1% |
| Protein 10.9g | 17% |
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