Archive for Rice

Home-made Rice-a-Roni

After finding out you’re gluten and dairy intolerant, you realize you can’t have any of those easy boxed meals anymore…..which after looking at all the additives in them, I’m actually pretty grateful for this “inconvenience”! I’m eating much healthier…..when you create your own meals from scratch you can keep track of exactly what you are eating. One of the things I missed most was Rice-A-Roni! A good rice pilaf is an excellent side dish, and this recipe is so simple and quick to make….and its even tastier then I remember! We make it all the time….since it seems to go with just about everything! My gluten-eating husband can’t get enough of it, and most certainly can’t tell its both gluten and dairy free! I like to throw in some frozen vegetables and even some leftover meat chopped up to make a fried rice like dish! You can easily make this non-gluten and dairy free by using regular pasta and butter….. This is one you’ll really want to give a go! Enjoy! 🙂

Homemade Rice-a-Roni (Printable Version)

Ingredients:

¾ cup long grain white rice
½ cup broken gluten free spaghetti
1 ½ Tbsp (non-dairy) margarine or butter
14 oz water
1 Tbsp instant chicken bouillon
1 tsp dried parsley flakes
½ tsp garlic powder
salt and pepper to taste                                                                                                                                                                                                      1 cup frozen peas & carrots, cooked and drained (opt)

Directions:

Melt the butter in a pan and sauté the rice and pasta until lightly browned. Add the water, bouillon, parsley, garlic and salt. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.

(opt) While the rice is cooking, microwave the frozen veggies. Drain and add to the rice after rice is cooked through.

** You could also add some chopped up cooked meat after the rice is done cooking.

Advertisements

Risotto Perfecto!

There are many kinds of delicious risotto recipes out there, but this one is fabulous fall-time fare. Not your typical risotto with mushrooms, chicken or cheeses, this unique combination of fall favorites will be sure to please your palate! With fresh, crisp apples, sweet onions and maple sausage, topped with Parmesan cheese, you get a nice sweet yet savory blend of comfort food delight! Trust me on this one……I know it sounds strange, but as picky an eater as my husband is, even HE raves about this dish. Just like typical risotto dishes, this one requires some time, and a lot of armwork, but as the scent of this meal fills the house, you won’t be able to wait to dig into this dish! And it’s addictive! Its so yummy its hard to resist! So take a chance and give your tastebuds an experience they’ll appreciate this fall! Enjoy! 🙂

Apple Sausage Risotto (Printable Version)

Ingredients:

• 3 1/2 cups (reduced-sodium) chicken broth

• 8 ounces Jimmy Dean sausage (maple flavored)

• 1 small sweet onion, diced

• 2 medium or 1 large crisp apples, peeled, cored and diced

• 1 cup uncooked Arborio rice

• 1 cup warm apple cider/juice

• 1/4 cup grated Parmesan cheese

Directions:

Heat the chicken broth just until it comes to a boil in the microwave or on the stovetop. While the chicken broth is heating, in a pot over medium-high heat, add the sausage, breaking it up with a spoon (cook like ground beef!) Cook for 4 to 5 minutes, stirring, until the sausage starts to brown. Add the onion and apples and cook for 7 to 8 minutes, stirring occasionally, until they soften and start to take on color. Add the rice, stirring to combine. Add 1 cup of the warm chicken broth and stir continuously until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed each time before adding more.  When all the broth has been incorporated, add 1/2 cup of the apple cider. When that is absorbed, add the remaining 1/2 cup of cider. When the risotto looks creamy and the rice is slightly firm to the bite, it’s done. Remove from the heat and add the Parmesan, stirring just to combine. Serve immediately.

%d bloggers like this: