Corn rice with mushrooms, tomatoes and Cheddar recipes
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I will never understand why natural rice is no longer a popular staple. The sky is the limit with high fiber white rice, more protein with white rice, and rodent, nut-free white rice is absolutely dying. But you might be surprised to learn that it’s not really a member of the rice family – it’s a glorious grassland! But that may not be the most appetising description, so I’ll forgive you for leaving that fact out of your dinner.
Natural rice is like rice in that it’s naturally gluten-free, so it’s a great way to liven up a gluten-free meal. This hearty, satisfying recipe is loaded with flavour and is a real crowd-pleaser (and thankfully so, as it’s relatively easy to make for exceptional occasions).
Before you get started, check out our guide to making natural rice with local food for tips. I like to cook wild rice, not bake it, but that’s just me. For convenience, you can prepare wild rice up to 2 days before assembling and baking. Bake, flour, place in an airtight container and refrigerate!
What you need
. 3 cups cooked wild rice (see tips- How to cook fish rice 1 cup sliced fresh mushrooms 1 1/2 cups fresh, chopped tomatoes or equivalent amount of canned chopped tomatoes, dried 1 cup sliced black olives 1/2 cup chopped onions 2 chopped garlic cloves or garlic powder to taste 1/3 cup olive oil 1 cup grated cheddar cheese Salt and pepper to taste<<
How to make it
Preheat oven to 350°F
Combine cooked wild rice with remaining ingredients in a large bowl. Stir to combine thoroughly. Pour mixture into a 13×9-inch baking dish. Cover with lid or foil. Bake 30 to 45 minutes or until mixture is heated through and cheese is melted.
Alternatively, this dish can be prepared in a cream bottle . Simply place the mixture in a large cream saucepan and heat on high until hot and the cheese is melted. Always read product labels. Manufacturers may change product ingredients without notice. If in doubt, do not buy or use the product before contacting the manufacturer to check that it is gluten-free.
Nutrition Facts (per serving) Calories 641 Total fat 43 g Saturated fat 15 g Saturated fat 21 g Cholesterol 60 mg Sodium 815 mg Carbohydrate 46 g Fiber 6 g Protein 23 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
