Savory Coconut And Celery Bake Recipe

About this recipe

A hearty and gluten-free dinner featuring wild rice, mushrooms, and a creamy sauce, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 1 stick Organic Celery Stick
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 400G Natco Rich & Creamy Coconut Milk, 400G
• 400 Ml Coconut Merchant Organic Coconut Cream

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat a skillet over medium heat and add 1 tbsp olive oil. Sauté 1 diced onion and 1 cup diced celery until softened, about 5 minutes.
3. 3. Add 1 cup sliced mushrooms to the skillet and cook for another 3 minutes, stirring occasionally.
4. 4. In a large mixing bowl, combine 1 1/2 cups cooked wild rice, the sautéed vegetables, 1 can coconut milk, 1 can coconut cream, and 3 tbsp gluten-free soy sauce. Mix well.
5. 5. Pour the mixture into a 2-quart casserole dish and cover with aluminum foil.
6. 6. Bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes, until the top is golden and bubbly.
7. 7. Remove from the oven and let cool for 5 minutes before serving.