A comfort food that isn’t fattening? Coming right up! This easy, warm, and comforting casserole is full of nutrition and goes straight from the oven to your table in minutes. Delicious served as a main dish with a large salad on the side.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 4servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
4 1/2cupscooked wild rice blendsee note above in this post
1 1/2cupsseasoned breadcrumbs(use gluten-free bread crumbs to keep this casserole gluten-free)
Instructions
Preheat oven to 400°F.
In a large mixing bowl, stir together cooked rice, chopped kale, and chickpeas.
Place cashews, 1 3/4 cups water, seasonings, lemon juice, and tahini in blender and blend until very smooth. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough. Mixture should be very smooth with no graininess.)
Stir blender mixture into rice mixture.
Transfer to a 1 1/2-quart, oven-proof casserole dish. Distribute bread crumbs over mixture.
Bake uncovered for 15 minutes or until bread crumb topping browns lightly. Serve hot.
Notes
1. Be sure to wash cashews in a colander under very hot water before using.2. I recommend using chickpeas cooked in a crockpot or in an Instant Pot for this recipe.* * * This recipe for Chickpea, Kale, and Wild Rice Casserole is . . . gluten-free, plant based, oil-free, sugar-free, high in fiber, dairy free, egg-free, vegetarian, vegan, and made from real, whole foods.