I am pretty excited about this one.
After many rounds of testing, I’ve finalized this casserole recipe to be both healthy and comforting. I can no longer tolerate dairy (as is often the case with celiac), which tbh is one of the things I miss given that I come from an Italian family where Pecorino Romano cheese flavored everything. Luckily, I still get to have fun COOKING with dairy for my fiancé, who has no food allergies/sensitivities whatsoever.
I chose to make this with goat and sheep milk cheeses as many celiacs and other individuals with digestive conditions often find that they can tolerate goat and sheep dairy better than cow’s milk. That being said, this is for anyone craving something warm, creamy, and wholesome.
Here are some helpful notes, but let me know if you have questions about other alterations:
- Make sure the rice is cooled before you add it to prevent everything turning into a glue-y mess. I like to cook the rice the day before to have the step done and ready to go!
- I think short grain brown rice works best, but any rice should be fine.
- If using a non-dairy milk such as almond or soy, make sure it is plain and unsweetened. No one wants a casserole tasting of vanilla and cheese 🙂
- Feel free to add in fresh herbs if you have them, such as chopped parsley or basil.
- Tolerate cow dairy just fine? Feel free to use a shredded cow cheddar or mozzarella for topping and Greek yogurt or cream cheese instead of the soft goat cheese (chevre).
- I’ve used arrowroot starch in place of the GF flour before, which worked!
Gluten-Free Cheesy Rice Casserole
Pin RecipeIngredients
- 4 cups brown rice cooked and cooled
- 1 cup canned, diced tomatoes liquid drained
- 1 cup Parmesan cheese shredded
- 4 ounces plain, soft goat cheese (chevre)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 3-4 tablespoons ghee or extra virgin olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 2 cups vegetables (kale, mushrooms, broccoli, or butternut squash) finely chopped
- 2 tablepoons gluten-free flour or arrowroot starch
- 2 cups milk of choice unsweetened
- 1 heaping cup goat cheddar or goat mozzarella shredded, for topping casserole
Instructions
- Preheat oven to 350 degrees F and grease a 9×13" pan.
- In a large bowl, add cooked rice, tomatoes, Parmesan, soft goat cheese, spices, and salt. Mix until just combined, being gentle so it doesn't turn to mush! Set aside.
- In a skillet over med-high heat, add ghee or oil and onion. Saute until onions becomes translucent.
- Add garlic and veggies and saute for another 4-5 min.
- Add GF flour and stir well for another ~2 min, so that the mixture becomes sticky and the flour no longer looks "raw." It's ok if small lumps form.
- Add in milk and stir continuously, breaking up any flour lumps, until the mixture starts to bubble and thicken to the point where it leaves a coating on the spoon.
- Pour the liquid mixture from the skillet into the bowl with the rice and other ingredients. Fold in until just combined.
- Scoop into the prepared pan and smoothe top with a spatula. Cover with shredded goat cheddar or mozzarella, then bake in oven for 35-40 min.
- Turn oven to broil for 4-5 min, or until the top is golden and crispy to your liking (watch closely to prevent burning!).
- Let rest for 10 min before cutting.
Notes
- Make sure the rice is cooled before you add it to prevent everything turning into a glue-y mess. I like to cook the rice the day before to have the step done and ready to go!
- I think short grain brown rice works best, but any rice should be fine.
- If using a non-dairy milk such as almond or soy, make sure it is plain and unsweetened. No one wants a casserole tasting of vanilla and cheese!
- Feel free to add in fresh herbs if you have them, such as chopped parsley or basil.
- Tolerate cow dairy just fine? Feel free to use a shredded cow cheddar or mozzarella for topping and Greek yogurt or cream cheese instead of the soft goat cheese (chevre).
- I’ve used arrowroot starch in place of the GF flour before, which worked!