Rice Casserole with Bacon and Spinach
Recipe type: Main
  • 1½ cups brown rice (white rice should work too)
  • chicken broth for cooking rice (optional)
  • 12 ounces bacon
  • 6 ounces fresh spinach
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 Tablespoon coconut oil or butter
  • 1 Tablespoon dried parsley
  • ¼ teaspoon dried ground thyme
  • salt and pepper to taste
  • 1 cup milk or milk substitute
  • 2 large eggs
  • ¼ cup gluten-free cracker or bread crumbs
  1. Cook the rice according to package instructions using chicken broth in place of the water, if desired.
  2. Cook the bacon, drain, and cut into bite size pieces.
  3. Sauté the onion in the oil or butter until tender.
  4. Add the garlic to the skillet. Cook and stir for 1 minute.
  5. Add the spinach to the onion and garlic. Sauté just until wilted.
  6. Combine the rice, bacon, onion mixture, parsley, thyme, salt and pepper.
  7. In a small bowl, combine the milk and eggs, beating the eggs with a fork until they are combined with milk.
  8. Add the milk mixture to the rice mixture. Stir well.
  9. Spoon into a greased 9 x 13 inch baking dish and spread evenly.
  10. Sprinkle the cracker or bread crumbs on top.
  11. Bake at 350° for 30 minutes.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/rice-casserole-with-bacon-and-spinach/