Gluten-Free Seafood Rice Bake Recipe

About this recipe

A hearty and flavorful baked rice dish featuring shrimp, crab, and a medley of vegetables, perfect for a satisfying gluten-free dinner.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cathedral City Mature Cheddar Cheese
• 395G Heinz Mayonnaise 395g
• - Cawston Press Pressed Tomato Juice
• 1 Piece Cucumber 1Pc
• 308G Roasted Sunflower Seeds, 308G
• - Schwartz Paprika

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 2 1/2 quart casserole dish.
2. 2. Cook 2 cups of rice according to package instructions and set aside.
3. 3. In a large mixing bowl, combine the cooked rice, 1/2 cup diced celery, 1/2 cup diced onion, 1 cup diced cucumber, 1 cup shredded cheddar cheese, 1 cup mayonnaise, 1 cup tomato juice, 200 g cooked shrimp, and 100 g cooked crab meat. Mix well to combine.
4. 4. Transfer the mixture into the prepared casserole dish, spreading it evenly.
5. 5. Toast 1/4 cup sunflower seeds in a dry skillet over medium heat until golden brown, about 2-3 minutes.
6. 6. Sprinkle the toasted sunflower seeds and a pinch of paprika evenly over the top of the casserole.
7. 7. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
8. 8. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your gluten-free seafood rice bake!