Skip to main content

Cozy Autumn Rice Bake

Versatile, cozy, easy autumn rice bake with ground turkey, cranberries and mushrooms (gluten-free)

Here's a cozy autumn casserole recipe.

Start with crumbled organic turkey, mushrooms, black olives and tart cranberries. Vegetarians can change out the turkey with gluten-free tempeh, cooked black beans, chick peas, or white kidney beans.

From time to time I become a flexitarian goddess and cook with organic, free-range turkey, beef or buffalo. I chose organic free range turkey for the protein in this family style layered dish, but organic free-range chicken or beef, or even gluten-free tempeh would also work beautifully.

The recipe is an improv, so the measurements are close approximations, but most of you readers are creative cooks who do your own thing and toss together your own improvisations, anyway, right? 

You're my kind of people. 

You can handle it.


Gluten free rice casserole with your choice of protein, cranberries and olives Mediterranean style


Cozy Autumn Rice Bake Recipe

For those like me who must be dairy-free, I added no cheese to this dish. And I didn't miss it one bit. But those of you enjoying dairy could add crumbled goat cheese or feta to this recipe. Go ahead. Sprinkle some in. I won't mind.


Ingredients:

3 cups cooked brown rice
2 pounds organic free-range ground turkey
1 onion, peeled, roughly chopped
5 cloves garlic, chopped
1 green or yellow bell pepper, cored, sliced
2 cups Baby Bella mushrooms, sliced
Italian dried herbs, to taste- basil, oregano, thyme, fennel, rosemary
A dash of nutmeg
A dash of any hot spice you like- red pepper, paprika, cumin, etc.
1 14-0z can fire roasted crushed tomatoes
2-3 tablespoons balsamic vinegar
3/4 cup whole cranberries (frozen, thawed are fine)
1/2 cup chopped kalamata black olives
2 tablespoons rinsed capers
1/2 cup chopped fresh parsley
Sea salt and fresh ground pepper, to taste
A splash of good extra virgin olive oil

Instructions:

Preheat the oven to 350ºF. Lightly oil a large lasagna-style baking dish. Mine is 10x15-inches.

Heat a large skillet; drizzle a splash of olive oil in it, and cook the turkey, onions, garlic, peppers and mushrooms for five to seven minutes. Season generously with Italian dried herbs- basil, oregano, thyme, fennel, rosemary. Add spices to taste. Add the tomatoes, balsamic vinegar, cranberries, olives, capers, parsley and mix well. Add sea salt and ground pepper, to taste.

Spoon the cooked rice into the bottom of the baking dish. Add a drizzle of extra virgin olive oil to moisten, and fluff the rice a bit. Season with sea salt and fresh ground pepper.

Add the skillet mixture. (For dairy lovers, add dabs of goat cheese or crumbled feta if you like). I drizzled a good tasting extra virgin olive oil all over the top because I like to kick it up.

Cover loosely with foil and bake for an hour until the center is piping hot. Note- if you have made this ahead of time and chilled it, it will take longer to bake- plan on an additional 20 to 30 minutes.

Serves six.


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. 


TRENDING

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Blueberry Muffins- No Xanthan Gum

Baking Without Xanthan Gum, I Am. When I first set foot on this lonely gluten-free road (it was 2001, remember, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with converting my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to count. Until I discovered xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a hint of that elusive stretchy tenderness that gluten once gifted. Xanthan gum was a find. And it has been a nifty little problem solver for many years. Until it wasn't. After a decade or so of cooking, baking, and eating strictly gluten-free I began to feel- shall we say- less than wonderful after eating something with xanthan gum (or guar gum, or locust bean gum, or carrageenan). Ingredients my grandmother never heard of. Ingredients I never used to eat. Or bake with. I had a gluten-free shakabuk

Gluten-Free Lasagna In a Casserole Style Slow Cooker

Slow Cooker Lasagna As it Should Be. Delicious! And perfect for old fashioned family comfort food. It's been a long time since I flirted with a new kitchen appliance. Truthfully? I barely have room for the few gems I still have, after all these moves. Though I've got more room these days, post apartment living. We're finally in a house. And the days of a kitchen without an oven are in the rearview mirror.  You remember those rental days, right?  In Rental World they don't always give you a full size, actual oven. They might just give you a four burner cooktop. And a rickety microwave.  So what's a gluten-free lasagna craving girl gonna do? Make a mug of chai.  Cruise Amazon.  Because this. A  Crock-Pot Casserole Manual Slow Cooker .   Brilliant. My first lasagna in this new Crock Pot Casserole Slow Cooker Please note: This is NOT a sponsored post.  I assembled this classic family style lasagna at noon today-

Gluten-Free Goddess Coconut Cake

Let. Us. Eat. Cake. Last spring- a year ago- before the Coronavirus knocked us all sideways- my husband's birthday marked another spin around the wheel of time. And yes, I baked a cake. And as I stirred the batter and scooped it into cake pans, I thought about the other cakes I have baked for him. The chocolate cake in our first year of marriage. Children beneath our roof. Blue balloons and candles. The newness of each others' dreams. The shine of our ideas. The belief in what was possible. We've shared twenty-six birthdays now. And the single constant through these twenty-six years is change. Change has woven its intricate design deep inside our marriage, our thirteen different living spaces in seven different states, our evolving work as artists and writers, our sons' own ever-changing lives. There isn't a piece of our life together that has not been burnished by change. I asked my husband what he felt about this birthday, if anything. He said at first