Gluten-Free Baked Rice Casserole Recipe

About this recipe

A hearty and satisfying gluten-free dinner featuring baked rice, mushrooms, and a creamy sauce. Perfect for solution seekers looking for a simple yet delicious meal.

Ingredients

• 200 g Freshcon Cooked Basmati Rice
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 250 ml Coco Mama Coconut Milk
• 150 g Spring Onion (Kandychi Path)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large bowl, combine 1 1/4 cups of uncooked rice, 1 can (10.5 oz) of coconut milk, 4 oz of sliced mushrooms, 1 finely chopped green onion, and 3 minced garlic cloves.
3. 3. Add 1 lb of cooked ground round to the mixture and season with 1 tsp of salt. Mix everything thoroughly.
4. 4. Transfer the mixture to a 9 x 13-inch baking dish and cover it tightly with aluminum foil.
5. 5. Bake in the preheated oven for 1 hour, or until the rice is tender and the flavors are well combined.
6. 6. Remove from the oven, let it rest for 5 minutes, and serve warm.