Dinner

Baked Kale Rice with Halloumi Recipe

Bylilan Sage November 28, 2025November 28, 2025

Introduction

This Baked Kale Rice with Halloumi is a comforting, flavorful dish that combines creamy arborio rice with tender greens and salty grilled halloumi. It’s a wonderful vegetarian main or side that’s perfect for any season.

A metal oval pan with two handles holds a layered dish on a white marbled surface. The first layer is green risotto with a moist, creamy texture filling the whole pan. On top, large dark green kale leaves, slightly wilted and shiny, are scattered evenly across the dish. Thin, wide slices of white cheese are placed over the kale, sprinkled with small black pepper flakes. A fork with a wooden and brass handle rests inside the pan on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 yellow onions, finely chopped
1/2 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh thyme leaves, roughly chopped
2 teaspoons fine sea salt
1 cup (190 grams) arborio rice
1 lemon, skin peeled into 8 strips then finely chopped, plus 1 tablespoon juice
4 cups chicken stock
2 garlic cloves, peeled
1 large bunch (about 10 ounces) Tuscan kale (cavolo nero or dinosaur kale), leaves stripped from stems and roughly chopped into 2-inch pieces (stems discarded)
7 ounces halloumi cheese, cut into 6 slices

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large, 12-inch cast-iron skillet or baking dish, combine the chopped onions, 1/2 cup olive oil, thyme, salt, and 2 tablespoons of water. Bake for 15 minutes until the onions are translucent and nearly softened.
Step 3: Stir in the arborio rice and chopped lemon peel, then bake for another 10 minutes to toast the rice gently.
Step 4: Meanwhile, bring the chicken stock and 1/2 cup water to a boil in a large saucepan. Add garlic and kale, cooking for 3 minutes until kale is just tender. Strain and separate the kale from the stock, reserving both.
Step 5: Place one-third of the kale on a baking sheet, drizzle with 1 tablespoon of olive oil, toss to coat, and spread it in a single layer. Set aside for later crisping.
Step 6: Blend the remaining kale, garlic, and 1/2 cup of the reserved stock until smooth to create a kale purée.
Step 7: Add the remaining stock to the rice mixture and bake for 15 more minutes, until the rice is al dente and most of the liquid is absorbed.
Step 8: Stir the rice mixture well to help develop a creamy sauce, then fold in the kale purée. Arrange the halloumi slices on top and drizzle with 1 tablespoon of olive oil.
Step 9: Place the skillet and the baking sheet with kale in the oven. Bake for 12 minutes until the halloumi softens and the kale crisps up.
Step 10: Remove from oven, sprinkle the crispy kale over the rice, drizzle with the lemon juice, and serve directly from the dish.

Tips & Variations

For a vegan version, substitute halloumi with grilled tofu or a hearty mushroom slice.
Using a shallow baking dish helps achieve a better crust on the halloumi and rice surface.
If you want a brighter flavor, add fresh lemon zest just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or stock to loosen the rice if needed.

How to Serve

An oval pan filled with a dish that has a base layer of green risotto, showing a creamy and slightly loose texture. On top of the risotto, dark green kale leaves with a slightly wilted and cooked look are scattered evenly. Large, thin, cream-colored slices of cheese with a smooth surface are laid in between the kale leaves. Some black pepper specks are sprinkled visibly on the cheese. The pan has two bronze handles on each side and a wooden spoon with a metal scoop resting on the rim. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Arborio rice works best here because it becomes creamy when cooked, but you can experiment with other short-grain rices. Keep in mind cooking times and liquid amounts may vary.