Preheat your oven to 400 degrees Fahrenheit. This is an essential step to ensure even cooking. While the oven heats up, grab a casserole dish and spray it with nonstick spray to prevent sticking.
In a large skillet, pour in the oil and heat it over medium heat. Once it's shimmering, add the mushrooms and sprinkle them with salt. Stir occasionally, cooking until the mushrooms are well browned, which enhances their flavor.
Next, add the onion, garlic, and pepper to the skillet. Cook this mixture until the onion starts to turn translucent; this should take about 4 to 5 minutes. The aroma will be delightful!
Now, it's time to stir in the kale. Cook it just until the leaves begin to wilt, which will take another 2 to 3 minutes. This step retains its vibrant color and nutrition.
Sprinkle the whole-wheat flour over the vegetables. Stir it in and allow it to lightly brown in the pan, which creates a nutty flavor. This step is crucial for the creamy texture.
While stirring, slowly add the almond milk and vegetable broth. Mix everything until smooth. As it heats, the mixture will start to thicken, which should take about 5 minutes. Stir often to prevent any sticking or burning.
Once thickened, stir in the worcestershire sauce, balsamic vinegar, cooked wild rice, and half of the Swiss cheese. Combine everything thoroughly, making sure the rice is well coated.
Pour this mixture into the prepared casserole dish. Spread it out evenly, and then top it with the remaining Swiss cheese. This will create a beautiful, cheesy crust as it bakes.
Place the casserole in your preheated oven and bake for 15 to 20 minutes. You want it to become bubbly and for the top to begin lightly browning. Keep an eye on it!
Finally, remove the casserole from the oven, and let it sit for about 10 minutes before serving. This resting period allows the flavors to meld beautifully.
