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Spinach Rice Casserole (Gluten-Free)
http://www.celiac.com/articles/21534/1/Spinach-Rice-Casserole-Gluten-Free/Page1.html
Scott Adams

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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 02/11/2008
 
This recipe comes to us from Emily in PA.

This recipe comes to us from Emily in PA.

Ingredients:
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 ΒΌ cup grated cheddar cheese
1 tablespoon chopped parsley
½ teaspoon salt
Paprika sprinkled on top

Directions:
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.

Variations:
Add tuna or chicken breasts (previously cooked and cut up) or switch to mozzarella cheese.