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Mushroom & Red Rice Casserole Fill 1 Created with Sketch.

with Kale & Baked Eggs

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s casserole gets its satisfying flavor from a hearty medley of red, brown, and wild rices and the savory power of of both fresh cremini and dried porcini mushrooms. After rehydrating the porcini, we’re mixing the mushrooms and their flavorful liquid into the filling alongside carrots, kale, and turnip. Smooth, tangy sour cream pulls the rice and vegetables together, while a pair of eggs adds another layer of richness to the baked dish. (You may receive green curly, dark green lacinato, or red kale.)

fresh
ingredients
Mushroom & Red Rice Casserole with Kale & Baked Eggs
Title
  • 2 Cage-Free Farm Eggs
  • ¾ cup Red Rice Blend
  • 4 oz Cremini Mushrooms
  • 2 Carrots
  • 2 cloves Garlic
  • 1 bunch Kale
  • 1 Purple Top Turnip
  • 1 bunch Thyme
  • 2 Tbsps Butter
  • ½ oz Dried Porcini Mushrooms
  • ¼ cup Sour Cream
  • 1 oz Asiago Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Preheat the oven to 450ºF. Heat a large pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; stir to thoroughly combine. Season with salt and pepper to taste.

Prepare the ingredients & rehydrate the mushrooms:
2 Prepare the ingredients & rehydrate the mushrooms:

While rice cooks, wash and dry the fresh produce. Peel and medium dice the carrots. Peel and medium dice the turnip. Thinly slice the cremini mushrooms. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. In a bowl, combine the dried porcini mushrooms and 1 cup of hot water; let stand for at least 10 minutes.

Start the vegetables:
3 Start the vegetables:

While the mushrooms rehydrate, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the cremini mushrooms and garlic; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted.

Chop the mushrooms & finish the vegetables:
4 Chop the mushrooms & finish the vegetables:

Reserving the water, transfer the rehydrated porcini mushrooms to a cutting board; roughly chop. Add the chopped porcini mushrooms, reserved mushroom water, and thyme to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced and the kale has wilted. Turn off the heat; season with salt and pepper to taste.

Assemble the casserole:
5 Assemble the casserole:

Add the finished vegetables and sour cream to the pot of cooked rice. Season with salt and pepper to taste. Transfer to a baking dish. Using a spoon, create 2 wells in the center of the casserole. Crack an egg into a small bowl; carefully pour into a well. Repeat with the remaining egg. Season with salt and pepper. Evenly top with half the cheese.

Bake the casserole & plate your dish:
6 Bake the casserole & plate your dish:

Bake the casserole to 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for 2 minutes before serving. Garnish with the remaining cheese. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Cook the rice:
1 Cook the rice:

Preheat the oven to 450ºF. Heat a large pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the butter; stir to thoroughly combine. Season with salt and pepper to taste.

2 Prepare the ingredients & rehydrate the mushrooms:

While rice cooks, wash and dry the fresh produce. Peel and medium dice the carrots. Peel and medium dice the turnip. Thinly slice the cremini mushrooms. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. In a bowl, combine the dried porcini mushrooms and 1 cup of hot water; let stand for at least 10 minutes.

Prepare the ingredients & rehydrate the mushrooms:
Start the vegetables:
3 Start the vegetables:

While the mushrooms rehydrate, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the cremini mushrooms and garlic; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted.

4 Chop the mushrooms & finish the vegetables:

Reserving the water, transfer the rehydrated porcini mushrooms to a cutting board; roughly chop. Add the chopped porcini mushrooms, reserved mushroom water, and thyme to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced and the kale has wilted. Turn off the heat; season with salt and pepper to taste.

Chop the mushrooms & finish the vegetables:
Assemble the casserole:
5 Assemble the casserole:

Add the finished vegetables and sour cream to the pot of cooked rice. Season with salt and pepper to taste. Transfer to a baking dish. Using a spoon, create 2 wells in the center of the casserole. Crack an egg into a small bowl; carefully pour into a well. Repeat with the remaining egg. Season with salt and pepper. Evenly top with half the cheese.

6 Bake the casserole & plate your dish:

Bake the casserole to 10 to 12 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for 2 minutes before serving. Garnish with the remaining cheese. Enjoy!

Bake the casserole & plate your dish: