Cook rice according to directions on package.
Preheat oven to 400°F. Melt butter in a large skillet over medium heat. Add onion, carrot, celery and walnuts, and sauté, stirring often, for 5 mins. Add butternut squash, garlic, rosemary, sage, salt, and pepper, and continue to cook until squash starts to soften (~8-10 mins).
Fold in rice, kale and cranberries, mixing to combine. Cook until kale is just wilted (~3-5 mins). Pour in broth and 1 cup of mozzarella shreds, tossing gently to combine.
Transfer to a casserole dish and top with additional mozzarella shreds. Bake in preheated oven for 15 mins, broiling for the last 2-3 mins.
Remove and let cool for 5 mins before serving. Garnish with fried onions and minced parsley.
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