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The Wild Rice Blend is from Lundberg and has become one of my recent favorite meals. It simple to do, but it takes time for the rice to cook. However it gives you time to do the veggies.

The recipe for this on the bag.


Ingredients

1/2 cup of chopped celery
1 cup of sliced mushrooms
1 small onion
1/4 cup red bell pepper
1/4 cup carrot
1 (or more) cloves of garlic
2 tbs butter or EVOO (I used EVOO).
3 tbs of GF teriyaki (I sub'ed GF soy sauce since no teriyaki)

1 cup of Wild Blend
2 cups of water or GF chicken broth (Kitchen Basics, Progresso, Campbell's)
1 tbs butter (optional - you could use EVOO too)
Salt & Pepper to taste. Just know how salty the broth is before you season.

Directions

Combine rice, liquid & butter/EVOO in pot with tight lid
Bring to boil. Stir once then cover.
Reduce to simmer and cook 50 minutes.
Remove from heat and let stand while covered for 10 minutes.

While rice is cooking prep the veggies. Use you imagination - use colorful veggies!

In a pan, add butter/oil & garlic over medium heat for 2 minutes.
Add onion, celery & carrots and stir. Sauté for 3-4 minutes
Add red bell pepper. Sauté for a couple more minutes.
Add mushrooms & stir.
Add GF teriyaki or soy.
Reduce heat and stir occasionally.
Remove from heat when veggies are tender.

Once the Wild Blend is done, fold in veggie mixture.

Tags: Wild Rice, GF Chicken Broth, Mushrooms, Onion, Red Bell Pepper, Carrot, Garlic, EVOO, GF Teriyaki Sauce, GF Soy Sauce

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This recipe is adapted from Living Without Summer 2005 issue.

It's one of our favorites and gets rave reviews from all who've tried - gluten-free or otherwise.

We save it for the fall/winter when it's cold and yucky on the outside and warm and yummy on the inside.




Ingredients

1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 large onion - diced
2 medium carrots - sliced
2 stalks celery - sliced
1 medium potato - diced
1 15oz can diced tomatoes
1 small zuchinni
1 tspn oregano
2 tspn salt
4 cups GF chicken broth (we used Swansen Natural Goodness)
1 cup fresh or frozen corn
1 cup fresh or frozen green bean (1 1/2" pieces)
1 15oz can kidney beans - drained & rinsed
1/2 cup chopped fresh basil (optional) or 2 cubes of frozen homemade basil pesto (See Al Notes)
Parmesan cheese (optional)



Add olive oil, butter & garlic to a large soup pot over medium heat. Saute until onion is transparent and soft.

Add celery, carrots, potato. Saute for another 5 minutes.

Add tomatoes, oregano, salt and chicken broth.

Bring soup up to a simmer. Cover and cook for 15-30 minutes. Veggies should be tender.

Add the corn, green beans, kidney beans, zuchinni and simmer for another 15-30 minutes.

Stir in fresh basil or add frozen pesto cubes and allow to melt.

Serve hot and don't eat too much. You could also top with fresh grated Parmesan cheese.


Al Notes

Since we made a double batch, we use both kidney beans and black beans.

In the summer I will make fresh basil pesto. This is usually a Saturday project for me. We have a little farmers market downtown and I'll get several bunches. I'll whiz up a batch and pour it in ice cube trays and freeze it. After about a month of pesto making, we'll have several freezer bags full of pesto cubes we can use for a whole bunch of things...like this soup!

Tags: Green Beans, Corn, Tomato, Garlic, Carrot, Celery, Potato, Zucchini, Oregano, Onion, Chicken Broth, Kidney Beans, Basil Pesto

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Ingredients:

1 - 2 pounds stew meat
1 - 2 tablespoons olive oil
1 32 oz carton GF beef stock [Kitchen Basics]
1 48 oz bottle V8 Juice
2 - 3 cups cubed fresh rutabagas
2 - 3 cups sliced fresh carrots
2 - 3 cups chopped fresh green beans
1 medium onion chopped
2 cups chopped zucchini
2 ears cooked fresh corn cut off the cob
3/4 cups of frozen peas
3 cups chopped cabbage
2 chopped Roma tomatoes
1 Bay leaf
Salt & Pepper to taste

optional: 1 packet of HerbOx beef bouillon
optional: 1 small 5.5oz can of tomato juice


Directions:

Add olive oil to your soup pot or dutch oven and brown stew meat.
Add beef stock and V8 juice to pot and stir.
Add carrots and rutabagas. Let simmer for 10 minutes.
Add all the rest of the veggies and bay leaf.
Stir and simmer covered pot for about 3 hrs.

Rinse the bottle of V8 and add water to pot [about 1-2 cups].


Peg Notes:

The amounts of veggies can be adjusted to your tastes. I added the additional HerbOx and tomato juice because I felt there was more veggies than liquid. I didn't want to loose flavor as I added liquid, so I used the HerbOx

Tags: Beef, Rutabaga, Carrot, Zucchini, Tomato, Cabbage, Green Beans, Corn, Al & Peg

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Ingredients:

1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of sweet rice flour
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
6 large potatoes, peeled, diced, and cooked (about 8 cups)
1 teaspoon Lawry's Seasoned salt


Directions:

In a Dutch oven, sauté onion, celery and carrot in butter until tender. Stir in GF flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes & Lawry's; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts).


If you can do lots of dairy - this is a good one. We have not tried subbing out the dairy.

Tags: Potato, Carrot, Broccoli, Onion, Al & Peg

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Ingredients:

2 pounds beef
3 - 4 Tb Sweet Rice Flour
2 Tb chopped fresh parsley
1/4 tsp thyme
salt & pepper to taste
1 1/2 cups cubed onions
1 1/2 cups of cubed celery
3 cups cubed and peeled potatoes
3 cups sliced carrots
28 ounces beef GF broth [Kitchen Basics, Imagine, etc]
or (Herb-Ox w/ 28 oz of water could be used instead of beef broth)

Option - replace 6 oz of stock with 6 oz of red wine.


Directions:

Preheat oven to 325.

Trim fat from beef and cut into 1.5 inch cubes. We get stew meat that's already cubed at our meat market.

Put flour, salt & pepper into plastic bag. Drop in a handful of meat, close bag and shake to coat. Remove coated pieces and set aside. Repeat this until all pieces are coated. You may need to add more flour as you go. Just be mindful as to how many pieces you have left and how much flour is in the bag - you don't want to have a lot to throw out when done.

Discard excess flour.

Combine parsley, pepper & thyme and set aside.

Put half of beef on the bottom of a Dutch oven or a big pan with a lid. Top with half the onions, half the potatoes, half the carrots. Sprinkle with half the parsley mixture. Repeat layering (starting again with the beef and ending with parsley). Pour in broth [or broth/wine mixture]. Cover and bake for 2 hours.


Al & Peg Notes:

This recipe as it's shown is fine, however, it could use a bit of jazzing up. We are making this for dinner tomorrow afternoon. We are planning on replacing 6 oz of beef broth with red wine. 6 oz equals a mini bottle of wine that you get in a 4 pack.

Edit 2/5/07 - We really like the addition of the red wine. However, it turns the sauce [and the potatoes] a slight shade of purple. It tastes good, but color is not right.

We also added a several shakes of McCormick's Grill Mates Hamburger Seasoning.

We did have to add a little extra salt after tasting it.

Tags: Beef, Al & Peg, Potato, Carrot