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    Scott Adams

    Spinach Rice Casserole (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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 ¼ cup grated cheddar cheese
    1 tablespoon chopped parsley
    ½ teaspoon salt
    Paprika sprinkled on top



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    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.

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    I make something like this but put the cheddar cheese in the bottom of the pan and lessen the milk and add some cottage cheese to the eggs. The cheddar cheese makes a 'crust'.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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