Follow the package instructions for wild rice if they differ, but generally, in a medium saucepan, combine the rice and the water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let the wild rice simmer for 40-50 minutes, or until the grains are tender and start to split open. If necessary, drain any excess water. Fluff the rice with a fork and set aside.

Meanwhile, preheat the oven to 450°F (230°C).

Heat oil in a large skillet over medium-high heat. Add the onions and cook until softened, 5-8 minutes. Add the garlic and cook for about 1 minute until fragrant.

Stir in the mushrooms and cook until browned, 5-8 minutes. Add the kale and cook until wilted, 2-4 minutes.

Stir in the cooked wild rice, white beans, nutritional yeast, Italian seasoning, a small splash of water, and season with salt and pepper to taste. Mix well.

Transfer the mixture to a baking dish, sprinkle the cheese on top, and bake for 15-20 minutes, or until the cheese is melted and golden. Serve.