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- Spinach Rice Casserole (Gluten-Free)
Spinach Rice Casserole (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
4 cups cooked rice OR scant 2 cups raw cooked in 3 cups water
10 ounces raw chopped spinach (you can use frozen chopped spinach - defrost & pat dry)
½ cup chopped onion
3 tablespoons butter
4 beaten eggs
1 cup milk
1 ¼ cup grated cheddar cheese
1 tablespoon chopped parsley
½ teaspoon salt
Paprika sprinkled on top
In a large frying pan sauté onions with salt in butter until soft or golden, as preferred. Add spinach and cook for 2 minutes covered. Combine all ingredients except paprika Grease cake pan or casserole. Spread out with spatula and sprinkle with paprika. Bake covered for 35 minutes at 350F.
Add tuna or chicken breasts (previously cooked and cut up) or switch to mozzarella cheese.
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