Chicken & Wild Rice Blend with Sauteed Veggies
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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.
Minestrone Soup
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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!
Creamy Potato Soup
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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.