Gluten-Free Baked Rice And Cheese Casserole Recipe

About this recipe

This hearty and satisfying gluten-free casserole combines layers of brown rice, black beans, and a blend of cheeses, making it a perfect dinner option for vegetarians seeking a wholesome and flavorful meal.

Ingredients

• 25 g Parsley
• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 100 g Chilli Green
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 kg Whole Farm Premium Brown Rice
• 500 G Preserved Dried Salted Black Beans
• 500 ml Sids Farm Toned Milk

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 1 1/2 cups of brown rice according to package instructions and set aside.
3. 3. In a large mixing bowl, combine the cooked brown rice, 1/2 cup of black beans, 2 minced garlic cloves, 1 diced onion, and 1/4 cup of diced bell pepper. Mix well.
4. 4. In a separate bowl, thin 1 cup of ricotta cheese with 2 tablespoons of milk until smooth.
5. 5. In a greased casserole dish, layer half of the rice-bean mixture, followed by half of the ricotta mixture, and then 1/2 cup of shredded Jack cheese. Repeat the layers, ending with the rice-bean mixture on top.
6. 6. Cover the casserole with foil and bake in the preheated oven for 25 minutes.
7. 7. Remove the foil, sprinkle 1/2 cup of shredded Cheddar cheese over the top, and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
8. 8. Garnish with sliced black olives, chopped fresh parsley, and additional diced onions if desired. Serve warm.