Gluten-Free Salmon And Rice Bake Recipe

About this recipe

A hearty and comforting gluten-free dinner featuring baked salmon, creamy rice, and a hint of dill, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 stick Organic Celery Stick
• - Cathedral City Mature Cheddar Cheese
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1 Kg Tilda Pure Basmati Rice
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Sunita Lemon Juice Organic

Instructions

1. 1. Preheat the oven to 350°F (175°C) and lightly grease a casserole dish.
2. 2. In a mixing bowl, combine 3 cups of cooked rice, 1/4 cup diced celery, 1 can of coconut cream, 1/4 cup milk, 1 tablespoon lemon juice, and 1/4 teaspoon parsley. Mix until well combined.
3. 3. Pour the rice mixture into the prepared casserole dish, spreading it evenly.
4. 4. Sprinkle 3/4 cup shredded cheddar cheese over the top of the casserole.
5. 5. Bake in the preheated oven for 30 minutes, or until the dish is bubbling and the cheese is melted.
6. 6. Optional: Sprinkle an additional 1/4 cup of shredded cheddar cheese over the top and bake for another 5 minutes until melted.
7. 7. Remove from the oven and let cool for 5 minutes before serving.