I have made this dish without the breadcrumb topping and it’s still good. (Lyn G. Thetford):
2 cups veg stock
1 cup diced red pepper
1 cup sweetcorn
1 1/4 rice
1 tsp thyme
1 1/4 cups ricotta
2/3 cup parmesan
Salt and pepper
2/3 cup breadcrumbs
Combine stock, red pepper, corn, rice and thyme in a saucepan, cook until the rice is tender – set aside.
Wash kale, trim and discard stems. Cook until wilted. Chop coarsely.
Fluff rice with a folk, combine with kale, ricotta and 1/2 parmesan, add salt & pepper.
Place in an oiled dish, sprinkle with breadcrumbs and remaining parmesan, spray with a little oil.
Bake for 30 mins – serves 8.