Rice Salmon Casserole

[krisiw]

I just got this book from the library called Living with Food Allergies by Betty Wedman-St. Louis. Maybe it's already posted on this forum somewhere and I just don't know it, but it's got quite a few recipes in it and they are for multiple food allergies as well as gluten sensitivity in case anybody needs some ideas. I tried this recipe today and it was good.

Rice Salmon Casserole
(no wheat, egg, milk, gluten)

1 T veg. oil
1 med. onion, chopped
1 clove garlic, chopped
1 C chopped celery
2 carrots, sliced
1 broccoli stalk, chopped
1 t caraway seeds
1/4 t celery seeds
1/2 t dried parsley
7 oz. canned salmon
1 C cooked brown rice

Combine oil, onion and garlic in a skillet over med. heat. Saute until onion and garlic are translucent. Add celery, carrot and broccoli. Saute, stirring occasionally, until vegetables become bright and crisp--about five minutes. Stir in herbs, salmon and brown rice. Toss gently and heat over low temperature in skillet until vegetables are tender.

I made it without garlic, broccoli or caraway since I didn't have any and it was still yummy. I also added some salt and put the lid on it for a while to let the flavors mesh.