Gluten-Free Dirty Rice Bake Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring seasoned rice, vegetables, and ground turkey, baked to perfection for a comforting meal.

Ingredients

• 25 g Parsley
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper
• 125 g White Shimeji Mushroom (Anabe)
• 500 G Kinwaaquinoa
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 100 g Celery
• 250 ml Coco Mama Coconut Milk
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Mdh Red Chilli Powder
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. In a large skillet over medium heat, cook 250 g mushroom until fully browned and no longer pink, breaking it into small pieces as it cooks. Drain any excess fat.
3. 3. In the same skillet, add 1/3 cup diced bell pepper, 1/3 cup diced green bell pepper, and 1/3 cup diced red bell pepper. Sauté for 5 minutes until the vegetables are softened.
4. 4. In a large mixing bowl, combine the cooked mushroom, sautéed vegetables, 1 cup cooked quinoa, 1/3 cup chopped celery, 1/4 cup chopped parsley, 1 can (10.5 oz) coconut milk, and 1/2 tsp each of red and black pepper. Mix well to combine.
5. 5. Transfer the mixture to a heavy casserole dish and spread it out evenly. Cover the dish tightly with a lid or aluminum foil to retain moisture.
6. 6. Bake in the preheated oven for 2 hours. Remove from the oven and let it rest for 5 minutes before serving.