Pineapple Salmon Brown Rice Bake

Easy, simple, delicious. Pineapple Salmon Brown Rice Bake #glutenfree


Home Style Cooking


My favorite food writer Jim Harrison once mentioned in passing (was it in Wolf?) his baked brown rice casserole with roasted green chiles and sour cream. It's not really a recipe- more like an idea, an imagining so simple, so brilliant, so appetizing, you think, Why haven't I done this before?

And so I did.

And I added pineapple.

And salmon.


Easy, simple, delicious. Pineapple Salmon Brown Rice Bake #glutenfree


Pineapple Salmon Brown Rice Bake

Recipe posted January 2006.

I've been making various versions of Harrison's fabulous combo ever since. It's a versatile, easy, toss-together weeknight dish. I season my brown rice by cooking it in broth and saffron; and I usually add Old Bay Seasoning. This adds a lot of flavor to the rice.

For you vegetarian readers, I also make a version with cheddar (or spicy jalapeño Jack) and chopped spinach; just substitute the salmon with a 10-oz. box of frozen spinach, thawed. If you want to add some protein, stir in some cooked chick peas.


Ingredients:

2 1/2 - 3 cups cooked long grain brown rice
1 1-lb. cooked wild salmon steaks, skin removed, flaked
3/4 cup chopped roasted green chiles, drained if canned
3/4 cup artichoke hearts, coarsely chopped
1 cup pineapple chunks, unsweetened, with juice
2 scallions (spring onions) sliced
1/2 tsp GF curry powder or cumin, to taste
1/2 to 3/4 cup sour cream- start with less, you can always add more
3/4 cup shredded Cheddar or spicier Pepper Jack cheese
Grated Parmesan for topping, if desired


Instructions:

Preheat oven to 350 degrees F.

In a mixing bowl, combine the cooked brown rice with salmon, green chiles, artichokes, pineapple, scallion, spices, a half cup sour cream and the shredded cheese; if it needs more moisture, add a little sour cream, a spoonful at a time. When it is the consistency you like, spoon the mixture into an oiled casserole or baking dish.

Cover and bake in a preheated 350 degree oven until heated through, about 25-35 minutes, till hot and steaming.

Sprinkle with freshly grated Parmesan at the table.

Serve with a salad of tender baby greens in a citrusy vinaigrette.

Serves about 4.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 
Karina

TRENDING

Vegetarian Baked Stuffed Shells

Image
Italian Dreams.  There isn't a speck of Italian blood in me. Allegedly. No blood lines (even faint ones) to trace back to Italy's flavor and culture rich boot. I claim no Italian grandmother with deft, gnarled hands who could roll out ravioli dough in her sleep. No puttering, gardening grandfather who offered me my first taste of a sun warmed tomato straight off the string-tied vine. We didn't have lasagna on our Thanksgiving table. Or baked ziti. My mother never mixed me an almond infused Italian soda after a rough day at school. So why is Italian food forever, for me, the ultimate comfort food? Hungry, angry, lonely, tired- what do I crave? Spaghetti slick with garlicky olive oil and red pepper flakes. Bubbling hot lasagna. Fresh baked focaccia. Bruschetta. Risotto with butternut squash. Baked stuffed pasta shells. All heaven. The tough part is- living gluten-free AND dairy-free can seriously crush your Italian gilded comfort food dreams. Back in the ...
Read more

Winter Holidays: Celebrating Gluten-Free

Image
Celebrate: Gluten-Free Style! Looking for recipes and inspiration for your gluten-free Christmas breakfast? Winter solstice brunch with friends? Vegan Hanukkah guests? A romantic New Year's Eve? Some simple winter comfort food? Here is my collection of holiday friendly favorites. Browse these gluten-free wheat-free recipes (most are dairy-free as well) and create your own winter holiday menu. Celebrate gluten-freestyle. With love. Karina xo Read on for links to he recipes...
Read more

Gluten-Free Goddess Cranberry Bread Recipe

Image
Cape Cod and cranberries... The two go together like Beatles and Sunday. And I was imagining a tea bread that might work for gluten-free French toast. The sort of breakfast you'd like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. You know, special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday. Like Autumnal Equinox... or Thanksgiving. Or any given Sunday, actually.  That's how it all started, my craving, my imagining.  That's when it dawned me.  Cranberry bread.  Why not? It's simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog's ruby jewel. And a gluten-free cranberry bread recipe was born. Happy Cranberry Harvest, dear ones. Karina xox
Read more

Mint Chocolate Cookies Recipe

Image
Chocolate Mint Cookie Love.  Okay.  I'll say it up front. For all those perceptive Readers out there. This post? It's a redux slash revamp of a previous chocolate cookie recipe. Why? Because Darling, we are always tweaking and gently nudging recipes toward perfection around here. Though as you and I well know, perfection is unattainable (in the gluten-free vegan baking world, that is). But we can come close. Very close. And with this latest peppermint chocolate chip incarnation we are a good nibble closer to the best chocolate cookie yet. So of course, I had to tweak and share. These remind me of those Girl Scout cookies called Thin Mints. Except they're chubby (though I suppose one could flatten them a bit if one was so inclined). These peppermint laced fudgy sweethearts are crisp chocolate goodness. We freeze ours and serve them slightly chilled. Those of you more adept at fancy baking could try creating heart shapes.  These are lovely warm from the oven with an ic...
Read more

Karina's Nirvana Layer Bars: Chocolate Coconut Bliss

Image
Divine Gluten-Free Layer Bars. From my kitchen to yours. This classic style dessert is a family favorite- my chocolate-coconut layer bar recipe. Simple to make. Sweet and gooey and bliss inducing. And most important? You can offer them at any gathering without a gluten-free apology. (Would that be, Don't ask, don't tell?) Chill before serving, if you like, for a snappy, cold burst of sweetness. Cheers- Karina xo Karina's Nirvana Layer Bars Recipe By Karina Allrich Last night I made a batch of these wonderfully rich and decadent bars. Truthfully, they're more like candy than cookie. Gooey and divine, they made the men in the house simply go, "Ahhhhhhhh." "Nirvana?" I asked. "You betcha," was the lip-smacking reply. Ingredients: 1/2 cup butter (or vegan buttery stick, such as Earth Balance) 1 1/2 cups gluten-free chocolate cookies, processed into crumbs 1 cup (heaping) semi-sweet or dark chocolate chips 1 cup sweetene...
Read more