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sticky rice casserole

Paleo Sticky "Rice" Casserole


PREP TIME 15 minutes
COOK TIME 35 minutes
TOTAL TIME 50 minutes
SERVINGS 4

INGREDIENTS

  • 1 16 oz bag of cauliflower rice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 head of small purple cabbage, shredded (about 2 cups)
  • 1 red bell pepper, diced
  • 2 cups sugar snap peas, or snow peas
  • 1 lb chicken, shredded (shred your own or use a rotisserie chicken)
  • 1/2 inch fresh ginger, grated (1-2 tsp)
  • coconut oil for frying

For Sauce

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. 

  2. Heat a coconut oil greased skillet over medium heat. Add in cauliflower rice and apple cider vinegar, and sauté for 5 minutes to make the rice slightly "sticky." Place 3/4 of the rice in the bottom of a greased basking dish (I used a 10x7), and set aside the remaining 1/4 to top the casserole.

  3. Clean the skillet and return to heat. Add 1 tsp coconut oil and ginger, and saute for 1-2 minutes. Add the cabbage, bell pepper, and peas to the skillet. Cook for 7-8 minutes, or until softened but still slightly crispy.
  4. Remove from heat and mix with shredded chicken. Place the veggie and chicken into the baking dish over the cauliflower rice.

  5. Whisk together the coconut milk, aminos, eggs, salt, pepper, garlic, and lime. Pour the sauce over the casserole, covering evenly.

  6. Place the remaining cauliflower rice over the top and pat to form a "top crust."

  7. Bake for 35-40 minutes, until egg mixture is set. Let cool for 15 minutes before serving to let the rice firm.

  8. Freeze leftovers, or keep refrigerated for up to a week.