Quinoa and Wild Rice Casserole with Kale Leeks and Gruyère Biscuit Crust

Ingredients

• 2 bunches kale, de-ribbed and chopped
• 1 cup water
• 3 tablespoons olive oil, divided
• 2 large leeks (or 3 medium-sized leeks) white and light green parts only, cut into 1/4 inch rounds
• 2 large sweet onions
• 1 pound baby portabella (or cremini) mushrooms, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups cooked wild rice
• 2 cups cooked quinoa
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup vegetable stock
• 1 cup milk
• 1/4 cup heavy cream
• 1/4 teaspoon nutmeg
• 4 ounces (about 1 cup) Gruyère cheese, shredded
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 4 ounces (about 1 cup) Gruyère cheese, shredded
• 1 1/3 cups well-shaken buttermilk

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