Staying ahead of the holiday rush is easy with this breakfast casserole with bacon, biscuits, and eggs. After putting it together, bake it for 30 minutes.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup chopped kale
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 1 stalk celery, diced
- ½ cup sliced fresh mushrooms
- ½ green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 teaspoon dry mustard
- 2 pinches cayenne pepper
- salt and ground black pepper to taste
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 28 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it
I didn’t bother streaming the kale. I massaged it with salt a bit and chopped it and added it to the other ingredients. I also made sure the onions and mushroom were caramelized a bit. As far as flavor, it was very tasty.
This was surprisingly great! I didn’t have mushrooms so I used an equivalent amount of zucchini. Like a previous reviewer, I upped the amount of kale and skipped steaming, just sauteed it with the other veggies. Seasoning was spot on. This one is going out as a “share” to my adult kids–so good!
This was a quick, delicious dish to make, and my husband loved it. I made one minor change: I cooked the rice in chicken broth and I used red peppers instead of green for extra color.
Love, love, love this dish. Perfect for anyone exploring more meatless options because it‘ chuck full of vegetables. Made a number of substitutions, though. Used brown rice instead of white rice and cooked the rice with vegetable broth. Used red peppers instead of green to give it more color, and added a touch of cayenne pepper in addition to the dried mustard for flavor at the end. I shared this with my vegan friends because all they have to do to make it vegan is to eliminate the butter.
I thought this was very good. I omitted the mushrooms and green pepper but cooked everything else according to directions. I will use this again. The reason you want to steam the kale is so it will not be as bitter.
I also sautéed the kale instead of steaming it but otherwise followed the recipe exactly. Delicious!! A little on the spicy side but I was surprised how much I enjoyed it!
This is the second time I have made this in 2 weeks!!! Everyone loved it. Only thing I did different was, like some of the other reviewers, I sautéed the kale with the other veggies instead of steaming it.
Will definitely make again. Didn’t have onion; subbed shallot. Added a salsa pepper, seeds removed. Left out mushrooms to please DD. Added dash of smoked paprika to spice mix. Cooked kale directly in pan with other vegetables. Held garlic out, dropped it in for last minute of cooking before adding rice. Next time I’m adding the mushrooms and DD can pick them out. Versatile recipe—spices and veggies can be changed up easily.
Really liked this. Made in the middle of a blizzard so had to make due with what was on hand. The beauty of it was it worked and hubby and daughter loved it! Daughter took a doggy bag home next day after snow stopped-she and hubby divided the leftovers evenly 🙂 Some necessary changes for my situation…doubled the recipe (thank goodness!) used canned mushrooms instead of fresh (SQUEEZE THEM DRY TO AVOID EXCESS MOISTURE), brown rice instead of white, kale and green peppers were home grown and frozen, no cayenne so I used a dash or two of hot sauce. This is one for the keeper box for sure!
i’ve made this recipe several times now. I absolutely love it and is a big hit in our house. The first time I made this, I followed the directions to a “T”. Since then, I have altered a few things. I made this for a side dish this evening and I added more Kale. Instead of 2 cloves of garlic I used a whole bulb of it since I love garlic and it never seems to be too much. I didn’t have mushrooms or green peppers although I had the little sweet peppers and I used approximately 20 of them since I had a good bit on hand. I also added another stalk of celery. I felt that one stalk wasn’t enough. Thank You BramptonMommyof2 for submitting this recipe!!!
I used quinoa because I did not have enough rice and put in extra kale as some others suggested. It turned out great! My husband commented that the dish tasted like it had wasabi in it. I assume it was because of the dried mustard. 🙂
added kielbasa for complete meal. Everyone loved!
Great as a side dish, or even as a vegan lunch. I stuck to the recipe for the most part, but I only had frozen kale and no celery, green pepper, etc. I sauteed the onions, garlic and thawed kale, and steamed the white rice separately. After everything was done, I scooped the cooked veggies atop the one cup of the rice and enjoyed the meal. Also, the current spices listed is a bit bland. I added some Tabasco sauce, Jamaican curry powder, MSG-free seasoning salt and a couple of bay leaves. I’m half Liberian and half Southern. I want my food to have flavor, girl!
I tried the recipe for dinner tonight. It was awesome. I made a few minor adjustments. I added a little curry powder, chopped chicken breasts and chicken broth so that is was not so dry. I used brown rice in the place of white rice. It was delicious and filling. I will definitely be making again.
First time making kale, my whole family loved it.
Wonderful, simple dish.
Very tasty,and healthy. I omitted the mushrooms the first time I made it (had none). The second time, I made it with mushrooms. I think it tasted better without the mushrooms. So I made it a third time with more kale (to substitute for the loss of mushrooms. The reasult was the best of the three. Well, at least in my opinion…. =)
Very tasty way to get your veggies! I doubled the recipe and it was enough to feed 8-10 as a good size side dish. I actually used two boil in bags of brown rice which is more than double the rice but we liked it. I cooked the kale with the other veggies in a large deep pan instead of steaming it. I put a lid on it for the first 5 minutes until the kale reduced, making it easier to mix the veggies. We also added a little extra cayenne and slivered almonds.
Great recipe… though I halved the rice, altering the rice to veggie ratio. I also and used brown rice. I will make this again since I love kale, and yet am getting tired of preparing kale in the same old ways. This one is a keeper.
This was so tasty, the only thing I did different was that I sauteed the kale with the other vegetables instead of steaming it separately. Perfect side dish to incorporate veggies for kids.