Wild Rice, Kale and Fontina Casserole

Ingredients (15)

• 1 cup wild rice
• 5 cups stock
• 1/2 lb kale
• 1 medium yellow onion
• 4 tsp olive oil
• 1 tbsp fresh thyme
• 1/2 tsp ground nutmeg
• 4 tbsp all-purpose flour
• 1 cup milk
• 1/2 cup sun-dried tomatoes
• 1 cup Fontina cheese
• Kosher salt and fresh ground black pepper
• Olive oil
• 1/2 cup almond slivers
• NOTE: You can cook the rice in chicken or vegetable stock