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

• 50G Picard Chopped Flat Parsley
• - Biona Organic Risotto Brown Rice
• Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
• 100 G Jumbo Garlic 100g
• 1 Kg Yellow/White Onion 1kg
• 100G Fresh Spices Fresh Small Green Chillies
• 500 G Marco Alimentari Italian Ricotta Cheese
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cathedral City Mature Cheddar Cheese
• 340G Cypressa Whole Black Olives

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 green chilies. 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 cheddar 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.