Tomato, Wild Rice + Greens Gratin
Makes 4 servings
Make the most of the end of the tomato season with this great recipe! It also kind of tastes like pizza :). Feel free to experiment with adding other sorts of veggies in this dish, or organic sausage Excellent with fresh arugula on top to serve. Also, just one of the amazing healthy recipes included in this month’s Freestylin’ Club. The last sneak peek!
5 large tomatoes
2 cups chopped kale
1 small onion, chopped
2 cloves garlic, chopped
½ cup wild or black rice (brown is ok too)
2 teaspoons dried thyme or basil
½ cup guyere or parmesan cheese plus ¼ cup for topping
sea salt and pepper to taste
Preheat oven to 400. Bring ½ cup rice, 1 cup water and a sprinkle of sea salt to boil. Reduce heat once boiling and keep covered as you prep the rest of the ingredients. Grease a pie pan or square baking dish.
Saute onion and garlic in a large skillet until softened and browned. Chop only 3 of the tomatoes and add them to the pan. Add chopped kale after a few minutes, and add thyme, sea salt and pepper. Add all ingredients to a large mixing bowl.
Add cooked rice, eggs and cheese and stir well to combine. Add all ingredients to the greased pan and sprinkle with some extra cheese if you’d like. Slice the remaining 2 tomatoes and place them on top. Bake for 20-25 minutes until the cheese melts and tomatoes crinkle. Sprinkle with extra sea salt, pepper and thyme to serve.
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