Sweet Potato and Kale Brown Rice Casserole
Adapted from Cook Nourish Bliss.
For the rice:
Add the rice and broth to a medium saucepan. Bring the mixture to a boil, then cover, turn down the heat and let simmer for about 30 to 45 minutes, or until the liquid is absorbed and the rice is tender.
Turn off the heat and let stand for 5 to 10 minutes untouched. Fluff the rice with a fork and add to a large bowl (you should have approximately 3 cups).
For the casserole:
While the rice is cooking, set a large, nonstick skillet over medium heat. Add in the olive oil. When hot, add in the sweet potato, yellow onion, and garlic. Cover and cook for 5 minutes, stirring once halfway through.
Add in the kale and broth. Re-cover and continue to cook for about 8 to 10 minutes, stirring occasionally, until the potatoes are tender and the kale is wilted. If the skillet ever gets too dry, add in a splash more broth. Remove from heat.
Preheat the oven to 350ºF. Lightly grease a 2- to 3-quart baking dish with olive oil or nonstick spray and set aside.
To the large bowl with the rice, add the sweet potato/kale mixture, the greek yogurt, green onion, smoked paprika, salt, pepper, and 1 cup of mozzarella. Mix until well combined. Taste and season with additional salt and pepper as needed.
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the top with the remaining mozzarella, parmesan cheese, and breadcrumbs.
Bake uncovered for 11 to 13 minutes until heated through and the cheese is melted.