Wild Rice, Kale and Shiitake Casserole Recipe

Ingredients

• 3 cups cooked wild rice (about 1 cup uncooked)
• 2 tablespoons butter
• 1 onion, thinly sliced (we used purple)
• 1/2 pound shiitake mushrooms, sliced (stems removed)
• 3 cloves garlic, sliced
• 1 head kale, leaves torn from stems (red or green)
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon fresh oregano, minced
• 1 tablespoon flour
• 1/3 cup cream or milk
• 1 cup vegetable broth
• 1/2 cup Monterey Jack cheese, shredded
• salt and pepper to taste