Kale casserole with brown rice

Ingredients

• 150 g Brown rice
• 0.5 g Salt
• 0.1 g Black pepper, ground
• 400 g Kale
• 1 tsp Cumin seed
• 500 g Ground chicken
• 2 clove Garlic
• 2 tsp Red paprika powder
• 1 head Onion
• 240 ml Greek yogurt, low fat
• 100 g Edam cheese

Method

1. Preheat the oven to 180 °C. Wash and drain the rice, then heat the oil in a rice cooker and fry the rice until translucent.
2. Season with salt and pepper.
3. Add double amount of water and simmer under a lid until tender.
4. For the meat, fry the cleaned and diced onion in a little oil until translucent, season with salt and pepper, remove from the heat and add the crushed garlic and red pepper.
5. Add the minced chicken breasts, fry, add a little water and simmer under the lid.
6. When it is ready, mix thoroughly with the steamed rice.
7. Drop the cabbage leaves into boiling salted water and add the cumin.
8. This will help to prevent the bloating effect of the cabbage.
9. Cook until tender.
10. Grate the cheese and mix it with the sour cream and skyr.
11. Assemble the casserole.
12. Spread the rice and meat filling on top and cover with the remaining cabbage leaves.
13. Brush with the cheese and cream skyr.
14. Cover the pan with aluminium foil and place in the preheated oven.
15. Bake for 15 minutes, then bake without the foil for about 5 minutes more (until the cheese is browned).
16. Wait a little while before serving..