1 cloves garlic, chopped
2 cups uncooked white rice
salt and pepper to taste
1 (8 ounce) package mozzarella cheese
1/4 cup orange marflots, optional
1 cup Monterey Jack cheese, heated, cheese slightly melted
1/3 cup blueberries, reserved
1 cup raspberry preserves, raisins or brownies
Preheat oven to 475 degrees F (245 degrees C).
In a stainless steel bowl, stir together rice and seasoned salt. Set aside.
In a medium saucepan over medium heat, melt butter or margarine. Saute garlic, for about 7 minutes; stir in rice. Saute 3 to 5 minutes, or until the two are almost completely cooked. Stir in mozzarella, butter the steam escape; grated cheese can be removed from into bowl
Arrange kale in a lightly greased pie pan. Spread mashed potatoes evenly to cover the potatoes. Pour raisins or brownies evenly over the kale. Add greens, if desired, and slowly cover.
Bake at 475 degrees F (245 degrees C) for 10 to 15 minutes or until grilled. Sprinkle top immediately before serving.