This easy recipe for gluten free baked kale and zucchini pilaf is made with jasmine rice and lots of green veggies. It's a perfect side dish with steak, chicken or on it's own for a light meal. This rice casserole has cream cheese and spices for a delicious, creamy flavor.
I'm always looking for ways to use all of the kale and zucchini I grow in our garden. It's my favorite to have savory recipes that aren't the typical baked goods. Don't get me wrong, I love a good gluten free zucchini bread or cookie, but adding more greens to a meal is always a win.
If you are looking for more zucchini recipes try my Gluten Free Zucchini Squash and Corn Casserole, my Air Fryer Roasted Zucchini Squash, my Gluten Free Zucchini Chocolate Chip Cookies, or my Easy Gluten Free Zucchini Brownies.
You can find all of my side dishes here: Gluten Free Side Dish Recipes
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Ingredients
- Olive Oil
- Yellow Onion
- Minced Garlic
- Jasmine Rice
- Vegetable Stock
- Cream Cheese
- Dried Thyme
- Dried Tarragon
- Sea Salt
- Ground Black Pepper
- Zucchini
- Kale
Instructions
Preheat your oven to 350 degrees.
In an ovenproof, covered dutch oven or pot on medium heat saute the onions and garlic in olive oil until softened, 4-5 minutes. Add zucchini, thyme, tarragon, salt and pepper. Cook 4-5 minutes to soften the zucchini.
Turn off the heat. Add the jasmine rice and vegetable stock to the pot. Stir to combine ingredients.
Bake at 350 degrees for 30 minutes with the lid on the pot.
Carefully remove the pot from the oven. Remove the lid and fluff the rice with a fork. Then add the cream cheese and kale. Stir the kale into the mixture and bury the cream cheese in the middle.
Place the dutch oven back in the oven and bake at 350 degrees for 2-3 minutes or until the cream cheese is softened and the kale is wilted.
Remove from oven and stir the cream cheese into the mixture to create a creamy sauce. Serve immediately while still warm.
Supplies
Frequently Asked Questions
Pilaf is a rice dish that is usually cooked in stock or broth. It includes spices, vegetables and sometimes meat. The idea of pilaf is cooking the rice along with all the other ingredients. I love that pilaf makes for an easy side dish that can be cooking in the oven while I finish the rest of the meal.
It's really important not to skip the step of cooking the zucchini on the stovetop before adding the rest of the ingredients and baking. Cooking down the vegetables will evaporate off some of the moisture.
Then you will add the rest of your ingredients and bake covered for 30 minutes. It's very important that you use a dutch oven or other dish with a tight fitting cover. This will allow the rice to absorb the vegetable stock and the excess moisture from the zucchini.
More Recipes You Might Enjoy
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Baked Kale and Zucchini Pilaf
- Total Time: 52 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free baked kale and zucchini pilaf is made with jasmine rice and lots of green veggies. It's a perfect side dish with steak, chicken or on it's own for a light meal. This rice casserole has cream cheese and spices for a delicious, creamy flavor.
Ingredients
1 Tbsp. Olive Oil
1 small Yellow Onion, finely diced
1 Tbsp. Minced Garlic
1 cup Jasmine Rice
2 cups Vegetable Broth
2 ounces Cream Cheese
1 tsp. Dried Thyme
½ tsp. Dried Tarragon
½ tsp. Sea Salt
½ tsp. Ground Black Pepper
1 small Zucchini, seeds removed and diced into ½ inch chunks
1 cup Kale, stem removed and chopped
Instructions
Preheat your oven to 350 degrees.
In an ovenproof, covered dutch oven or pot on medium heat saute the onions and garlic in olive oil until softened, 4-5 minutes. Add zucchini, thyme, tarragon, salt and pepper. Cook 4-5 minutes to soften the zucchini.
Turn off the heat. Add the jasmine rice and vegetable stock to the pot. Stir to combine ingredients.
Bake at 350 degrees for 30 minutes with the lid on the pot.
Carefully remove the pot from the oven. Remove the lid and fluff the rice with a fork. Then add the cream cheese and kale. Stir the kale into the mixture and bury the cream cheese in the middle.
Place the dutch oven back in the oven and bake at 350 degrees for 2-3 minutes or until the cream cheese is softened and the kale is wilted.
Remove from oven and stir the cream cheese into the mixture to create a creamy sauce. Serve immediately while still warm.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten Free
Find it online: https://smallfarmbiglife.com/baked-kale-and-zucchini-pilaf/
