Salmon and Brown Rice Casserole (Gluten-Free)


One of my clients was telling me about her father's favorite dishes he would ask for every year for his birthday.  She described it as a salmon casserole made with canned salmon, brown rice, artichokes in a creamy chicken sauce. Sounded like such the throwback to the 1960's, that I had to try to recreate it.  And the perfect way to use some choice items out of my pantry.  To be honest I've never made a casserole made from rice - that seriously intrigued me.  Yeah, casseroles are the prettiest (especially to photograph) nor the healthiest dishes, but they're great to share and seriously comforting. I tried to simplify this recipe by sauteeing the mushrooms, shallots, and garlic in the same saucepan to make the sauce. The sauce uses a potato starch (or flour) roux with the salmon juice, chicken broth, and milk (can leave out if need be).

Salmon and Brown Rice Casserole
Ingredients:
  • brown rice, 2 cups cooked
  • salmon, 1 large can, save the juice, remove skin
  • artichoke hearts, 1 small jar, drained and sliced
  • olive oil, 1 tablespoon
  • fresh mushrooms, 1/2 container, cleaned and sliced
  • shallot, chopped fine
  • garlic, 2-3 cloves, chopped fine
  • butter, 45 grams
  • potato flour/starch, 45 grams
  • chicken broth, 1 cup
  • milk, 1 cup
  • frozen peas, 1/2 cup
  • salt and pepper to taste
Directions:
  1. Cook the brown rice according to package directions.  Preheat oven to 350F.
  2. In a medium/large sauce pan, heating over medium low heat, saute the mushrooms, shallots, and garlic in olive oil until the mushrooms are slightly browned and the shallots are transparent. Add in the butter and potato flour. Stir with cooking for a couple of minutes. Add in and stir well: the salmon liquid, and stir until a smooth paste.  Slowly add in and stir in the chicken broth, followed by the milk. Heat with stirring until it thickens a bit.  Taste and adjust to seasonings.  Add in the chopped artichoke hearts, then the salmon.  If there are bones in the salmon - leave them, as they add great texture and extra calcium.  Then add in the rice and frozen peas. Stir well. Taste again for seasoning.
  3. Turn into a greased casserole dish and bake for about 30-40 minutes, or until the top is golden brown.  Remove from oven and allow to cool for at least 15 minutes before serving.
-Erin Swing
The Sensitive Epicure

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on cleaning out the pantry.  On twitter, we're tagging #SensationalSides.  Here are other amazing pantry-friendly recipes to try out from our other friends:

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