Spinach, Bacon & Shrimp Gratin with Rice Flour
This recipe is healthier than ordinary gratin, as it uses milk instead of butter. For a delicious addition, add cheese and bread crumbs on top.
Non-dairy options: Substitute milk with the same amount of soy, almond, or oat milk.
The outcome varies depending on the brand of rice flour used. Adjust the amount of liquid added to the batter.
All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
|1 teaspoon (5ml)||olive oil|
|3.5oz/100g||bacon, cut into bite-size pieces (about 2 slices)|
|1 (150g)||onion, diced (about 1 cup)|
|7oz/200g||fresh spinach, roughly chopped|
|3.5oz/100g||shrimp, cut into bite-size pieces|
|Salt and pepper to taste|
|⅔ cup (100g)||rice flour|
|2 teaspoons (12g)||chicken bouillon|
|4 cups (1,000ml)||milk (1 quart)|
|2 cups (200g)||cheese|
Preheat oven to 445°F (230°C). Lightly grease a casserole dish. Set aside.
Cook pasta according to the instructions on box. Set aside.
Heat 1 teaspoon olive oil in a large skillet over medium heat. Sauté bacon, onions, spinach, shrimp, and pasta. Add salt and pepper to taste.
In a medium saucepan, add the rice flour and chicken bouillon, then whisk in milk gradually over medium heat. Adjust the amount of milk as the sauce begins to thicken. When it becomes smooth and creamy, combine with the pasta mixture.
Pour the mixture into the casserole dish, and sprinkle the cheese over the top. Bake for 12-15 minutes, until the sauce is bubbling. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.