Preheat the oven to 375 degrees Fahrenheit.
To cook the wild rice: Bring 4 cups water to boil in a saucepan. Add the rice and turn the heat down to a simmer. Cover and cook for 50-55 minutes. Drain the excess water and set aside.
Meanwhile, prepare the other ingredients. In a large saute pan, heat the butter over medium heat. Add the onions and saute for 2 minutes, until softened. Add the mushrooms and cook for 3-5 minutes, until softened. Next, add the garlic, oregano and red pepper flakes. Season to taste with salt and pepper. Put the torn kale leaves in next and cook for 1 minute or so, until they're wilted.
Sprinkle the flour over the top and stir until incorporated. Pour in the broth and cream or milk and bring to a boil, stirring occasionally for 3 minutes. Add the cooked rice to the pan and stir to evenly mix. Pour the contents of the pan into a casserole pan and sprinkle the cheese over top. Cook for 20-25 minutes, until the cheese is golden and melted. Serve immediately!
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