Gluten-Free Vegetable Casserole With Crunchy Topping Recipe

About this recipe

A hearty and satisfying gluten-free casserole packed with vegetables and topped with a crunchy layer, perfect for dinner and easy to prepare.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 100 g Broccoli Florets
• 200 g Orange Carrot (Gajar)
• 100 g Celery
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 400 Ml Kara Coconut Cream
• 200 g Freshcon Cooked Basmati Rice

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large pot, combine 2 cups of diced potatoes, 2 cups of chopped broccoli, 1 cup of sliced carrots, 1/2 cup of chopped celery, and 1/2 cup of diced onion. Add enough water to cover the vegetables and bring to a boil. Cook until the potatoes are tender, about 10-12 minutes.
3. 3. Drain the cooked vegetables and return them to the pot. Stir in 2 cups of cooked rice and 2 cans of coconut cream. Mix well to combine.
4. 4. Transfer the vegetable and rice mixture to a greased baking dish. Spread it out evenly.
5. 5. Finely chop some celery and sprinkle it evenly over the top of the casserole for added texture.
6. 6. Bake the casserole in the preheated oven for 20-25 minutes, or until the top is slightly crispy.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your gluten-free vegetable casserole!