- 2 cups Jasmine rice, uncooked
- 1-quart gluten-free chicken broth, plus extra for sautéing
- 1 tablespoon butter
- ½ teaspoon salt
- 1 bag frozen cauliflower rice, 12 ounces
- ½ to 1–12-ounce pkg. frozen spinach, in a microwave steam cooking bag or regular frozen spinach
- 1 cup chopped Italian parsley
- 1 cup Parmesan Cheese freshly grated, not in the can
- 1 teaspoon Old Bay Seasoning*
- 1 chopped onion
- 1 teaspoon basil
- 1 Tablespoon chopped garlic
- 14 1/2-ounces of evaporated coconut (or cow) milk
- 4 eggs, beaten
- 1/2 teaspoon each of salt and pepper
- Chicken broth for sautéing
- 3 Tablespoons of corn starch
- About ¼ cup of Provel Cheese, which is a combination of Provolone, Swiss and White Cheddar Cheeses, we use Imo’s Provel Cheese, or use a white cheese of your choice
Preheat oven to 350° degrees.
In a saucepan, add chicken broth, butter and salt, and bring to a boil. Stir in Jasmine rice. Reduce heat to low and cover. Continue cooking for 10 minutes. After that, remove from heat, still covered and let sit for 10 minutes.
At the same time, put cauliflower rice into a microwave safe container and cook until done. Taste one and see if it is soft like rice, if it is still hard, cook a bit longer until it reaches that stage. It will be about 5 to 10 minutes based on your microwave. Ours takes about 10 minutes.
For the spinach, we get the microwaveable, steam cooking bags that can be cooked, bag and all in the microwave. Follow the bag instructions. If this kind is used, there will not be excess liquid to squeeze out. If you frozen spinach in a regular container, cook according to the package directions, and then squeeze excess water out.
While spinach is cooking, sauté the chopped onion in chicken broth in a skillet. Add just enough chicken broth to cover the onion, and cook on medium heat until softened. Stir so it doesn’t scorch, and add more chicken broth a spoonful at a time if the onion starts to go dry. Set aside.
Using hands or kitchen scissors, remove leaves from the stalks of Italian parsley. Using a knife or scissors, chop parsley into small pieces.
Put ½ can of the evaporated milk into a small bowl. Add corn starch to the milk and using a fork, mix it like you would an egg, keep doing this until it dissolves.
In a large bowl, add all ingredients except the Provel Cheese, and mix gently. Grease a 9” by 13” baking pan. Fold in the ingredients from the bowl into baking pan. Bake uncovered in a preheated 350° oven for 35 minutes. Remove from oven and lightly cover the top with Provel Cheese. Return to oven for 5 more minutes, or until cheese melts. Serve and enjoy.
*We use Planters of Kansas City’s blend of Old Bay Seasoning.
