In searching for gluten-free, casein-free, sugar-free recipes*, I came across this blog/cookbook called The Spunky Coconut. Actually...what I was really searching for was a casserole recipe using coconut milk instead of sour cream, cheese, or other dairy.
*If you're new here or missed the post...catch up here on why I'm gluten-free, casein-free (dairy-free), and sugar-free.
I came across a recipe on the blog that fit the mold. However; if you've ever read my posts on cooking, you know that I refuse to follow a recipe. Typically I will read something just to make sure it's possible and to figure out how long to cook it for. (I wasn't even sure I could make a casserole with coconut milk).
So...here it is. I'll call it St. Patty's Day Casserole - the spinach gives it a green hue (gluten/casein free!)
- 2c cooked organic brown rice
- 1c raw/defrosted chopped spinach
- 1c organic, whole fat, un-sweetened coconut milk
- 1/2c chopped white onion
- 1/4c chopped green onion
- 1 chopped garlic clove
- 1c raw, organic broccoli (chopped into small florets)
- 10oz boneless, skinless salmon
- 1tbsp Chia Seeds
- organic coconut oil
- sea salt to taste
Sauté white and green onions with garlic in coconut oil until tender. Remove ingredients and place in bowl. Chop salmon into 1/2"-1" chunks. Place salmon chunks into same pan that sautéd the onions and garlic. Cook on medium heat for roughly 5 minutes (or until "medium"). Remove salmon. Place all ingredients into a large mixing bowl. Mix thoroughly. Place in a rectangular casserole dish. Bake 1t 350 degrees (uncovered) for 40 minutes.