Can it be pilaf without the orzo? I really don’t know the rules. I just know that I cook gluten-free dishes for M, so some recipes need to be tweaked. The original recipe can be found in Good Housekeeping’s Light & Healthy, which I got at the closing Border’s for $5 and has sparked a creative cooking explosion in this house!
- 8 ounces rice shell pasta
- 1 cup wild rice
- 3 tablespoons butter/margarine/oil
- 1 small onion, finely chopped
- 1 medium celery stalk, finely chopped
- 1/2 pound sliced mushrooms
- 1/2 pound sliced summer squash
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/8 teaspoon fresh ground pepper
- 1/2 teaspoon sea lettuce flakes
What I Did:
- Cook the wild rice & rice pasta as directed on the packages
- In a large skillet on medium heat, melt the butter/margarine/oil
- Add the onion and celery, cook until tender (10 minutes?)
- Add the rest of the goodies and cook until the liquid has mostly evaporated (another 10 minutes or so).
- Preheat the oven to 350F.
- Mix the rice, pasta, and veggie mixture together in a 3-quart baking dish.
- Cover and bake for 30 minutes.
Delicious! I will definitely be making this again!
Dinner tonight was so good that we didn’t get a picture of it… om nom nom nom nom!
- 1 can black beans, rinsed
- 2 cooked chicken breasts, cubed (vegans & vegetarians can replace this with a can of rinsed garbanzo beans, sliced mushrooms, and/or cubed firm tofu).
- 2 cups cooked brown rice
- juice of 1/2 a lime
- 1/4 cup diced cilantro
- 1/2 teaspoon each: roasted paprika, sea salt, garlic powder, onion powder, cumin
- 1 tablespoon olive oil
- whole romaine lettuce leaves
What To Do:
- Put everything except the romaine leaves into a large skillet over low heat
- Mix it up
- Cover and let it warm for about 15 minutes (stirring occasionally)
- Serve on a bed of romaine lettuce (I cut mine up with a knife, and M ate his as “Atkins tacos”)
Our side dish will be posted next…
Sauteed Asparagus and Carrots
- 1 bunch asparagus, chopped into 2-inch lengths
- 2 carrots, sliced
- 3 gloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon seasoning (I used Trader Joe’s 21 Seasoning Salute)
What I did:
- Heat the oil in a large skillet over medium heat, add the veggies, garlic, seasoning.
- Saute on medium heat for about 10 minutes. Stir often.
- Turn to low and allow to cook for another 8 minutes (if you like your veggies tender). Stir often.
- Serve over rice.
This is rather yummy and impressively vegetarian, vegan, gluten-free, dairy-free, and has no added salt!
I am involved with a man who eats gluten-free, no dairy, and no red meat. He tends to stick with chicken breast, brown rice, and mixed vegetables for his meals. I decided that last night I was going to surprise him with a meatloaf (one of my very favorite meals). All he had to do was provide me with 1.5 lbs of ground turkey.
Turkey & Rice Meatloaf
- 1.5lbs of lean ground turkey
- 1 cup cooked brown rice
- 1 beaten egg
- 1/2 diced onion
- 2 diced celery stalks
- 1 shredded carrot
- 1/4 cup ketchup
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
What I did:
- Preheat the oven to 350 F.
- Dice the onion & celery and shred the carrot. Saute them in a little olive oil until the onion is translucent. Try to maintain your cool even though you were spotted wearing sunglasses while chopping the onion. Dodge all comparisons to Corey Hart.
- Beat the egg in a large bowl.
- Add everything else to the bowl and mix thoroughly.
- Pat firmly into a loaf pan.
- Bake for 1 hour, or until the top is lightly browned.
- Use 1/2 cup diced celery and 1/2 teaspoon onion powder if you don’t have onion around.
- Use ground chicken instead of turkey
- Use any kind of cooked rice.
- Add about 1 teaspoon of diced fresh herbs for different flavors.
The meatloaf was served with steamed purple broccoli and a new batch of vegetable mash.
- 1 head of broccoli, chopped into bite-sized pieces
- sea salt
What I did:
- I don’t have a steaming basket, but I do have a metal colander. I set the colander into a large, heavy-bottomed pot and filled the pot with about 2 inches of water. If you have a steaming basket, set that up appropriately.
- Chop the broccoli and put it in the colander/basket.
- Cover and cook on medium heat for 30 minutes, med/high heat for 15. The broccoli was still too crunchy after 30 minutes, so I turned up the heat after making sure there was still sufficient water in the pot. Be careful to not scorch your pot by running out of water!
- Serve with a light dash of sea salt. That’s really all it needs!
The veggie mash up was almost exactly the same as last time, but I only used one rutabaga and three potatoes last night. I also don’t think I cooked it QUITE long enough as there were a few hard bits in the mash. Maybe soft boil for 25 minutes? I’ll let you know next time!
P.S. the meatloaf was so good we ended up eating the last 1/3 of it for breakfast. Cold.