based on one of the many delicious things on Jill's recipe blog!
1.5 c leftover barely-seasoned rice
2 Tofurky kielbasa sausages, sliced
several leaves kale, chopped
2 small portabellos, sliced
3 green onions, whites and greens chopped
1/4 c milk
1-2 T finely grated Toscano (or more if you hadn't eaten too much cheese yesterday)
1 t each cumin and paprika
salt and pepper
Spray grease a pie pan and spread rice around the bottom. Saute in turn sausage (until browned), kale (until wilted), and mushrooms (until cooked) and layer in turn on top of the rice. Sprinkle with green onions. Beat together the rest of the ingredients with a fork and pour over the top. Bake at 350F for 30-35 min. Serve with a leftover enchilada or two from yesterday.