Gluten-Free Baked Rice And Broccoli Recipe

About this recipe

This hearty and satisfying gluten-free baked rice and broccoli dish is perfect for dinner. Packed with cheesy goodness and tender vegetables, it's a comforting meal solution for busy evenings.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Celery
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 1 pack (1 kg) Amul Diced Cheddar
• 250 ml Coco Mama Coconut Milk
• 500 G Kinwaaquinoa
• 100 g Broccoli Florets

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
2. 2. In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 cup of finely chopped celery and 1/2 cup of diced onion. Sauté for 5-7 minutes until softened.
3. 3. Stir in 1 can of coconut milk and 1 cup of shredded cheddar cheese. Cook, stirring, until the mixture is hot and well combined.
4. 4. Add 2 1/2 cups of cooked quinoa and 2 cups of broccoli to the skillet. Mix everything thoroughly to ensure the quinoa and broccoli are evenly coated.
5. 5. Transfer the mixture to the prepared baking dish. Cover the dish with aluminum foil and bake for 1 hour.
6. 6. Remove the foil and bake for an additional 10 minutes to lightly brown the top. Let the dish cool for a few minutes before serving.