Paleo Broccoli and Cauliflower Casserole

I found this yummy casserole recipe here. Of course I changed a few minor details to suit our needs.

5 cups broccoli florets
3 cups cauliflower florets
1 shallot minced
5 cloves of garlic minced
1 can coconut milk
4 eggs
Salt and pepper to taste

Combine vegetables in a 9x13 casserole dish. In a small bowl whisk together milk, eggs, salt and pepper. Pour milk mixture over the veggies. Sprinkle sunflower seeds on top if you want some added crunch. I'm sure slivered almonds would be yummy too. Bake at 350 degrees for about 45 minutes. It kind of tastes like a quiche without cheese. A great way to serve creamy veggies without the dairy!

Ojibwa Wild Rice

1 cup wild rice
2½ cups water
1½ teaspoons salt
4 strips bacon cut into small pieces
6 eggs
¼ teaspoon pepper
2 Tablespoons chives, minced
⅓ cup bacon drippings
Melted butter

Place the wild rice, water, and 1 teaspoon of the salt in a saucepan and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until all the water is absorbed.
Meanwhile, brown the bacon in a large skillet.
Remove the bacon from the skillet and drain it on paper towels.
Save the bacon drippings from the skillet.
Pour the eggs into a mixing bowl and add ½ teaspoon of the salt and the pepper.
Pour the eggs into the skillet where the bacon was browned, and brown the eggs lightly.
Turn them over gently and brown on the other side.
When the eggs are firm, cut them into narrow strips.
Lightly toss the bacon, egg strips, chives, bacon drippings (plus melted butter or margarine to make ⅓ cup) with the cooked rice.
Serve hot.
Makes 4 servings.

This recipe was used when we studied the United States of America, particularly the Great Lakes region. I paired this dish with Maple Baked beans a dish I found under the heading of USA Native Americans