4 cups Chicken or vegetable broth

2 tbsps. olive oil or butter or 1 of each

3 shallots, peeled and finely minced

1 ctn Cori’s Kitchen caramelized onions, (chop if desired)

4 cups kale leaves, stemmed, and slice into ribbons crosswise

2 cups wild rice, rinsed

½ cup dried cranberries

1 tbsp. finely minced fresh thyme or 1 tsp. dried leaves

2 tbsps. Finely minced fresh basil or 2 tsps. dried

1/2 cup toasted pecans

1/2 cup finely minced fresh parsley

1 cup shredded Swiss or fontina cheese

1 cup grated parmesan cheese


Preheat oven to 375F

Bring broth to a simmer in a sauce pan over medium heat.

Heat oil in a large oven proof casserole or sauté pan. Add the shallots and sauté for about 2 – 3 minutes or until translucent. Add onions and stir until heated through. Add the rice and stir for about 3 minutes until the grains are well coated. Stir in the broth, kale, dried cranberries, thyme and season with salt and pepper. Bring to a simmer and cover.

Place covered casserole or sauté pan in the oven and bake until the broth has been absorbed and the rice is tender. About 40-45 minutes. Remove from the oven and stir in basil, pecans, parsley. Sprinkle the cheeses over top and return to the oven until cheese is melted and slightly browned. Alternatively you could place under the broiler but watch closely.

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