Gluten Free Recipes, Health, Diet, Symptoms, Nutrition | GlutenFreeWorks.com

Try this flavorful dish for a whopping dose of selenium from uniquely soft, crunchy Brazil nuts — with a texture reminiscent of water chestnuts.

Ingredients

• 2 tablespoons olive oil
• ¼ cup onion, chopped
• ¾ cup Arborio or short grain rice
• 4 cups gluten-free chicken broth
• ½ cup Brazil nuts, chopped
• ¼ cup fresh parsley, finely chopped
• 1 teaspoon basil leaves
• 1/3 cup romano (sheep) cheese, grated

Equipment

Heavy bottomed medium pot with lid.

Process

Add oil to heavy bottomed medium size pot. Heat to low medium then add onions to saute golden. Do not let brown. Add nuts then rice. Heat until rice whitens, then add a cup of broth and parsley, basil, salt and pepper. Stir frequently as broth is absorbed. Add more broth until all is used, about 20 minutes. Rice will retain its shape well but should not be hard in middle. Fold in cheese and serve as side dish. Serves 4.

Risotto is a unique rice dish with a full-bodied creamy mouth feel. Try it once and you are sure to make it often.

Ingredients

• 5 cups hot chicken or vegetable broth
• 2 tablespoons olive oil
• 1/3 cup onion, chopped
• 1 ¾ cup Arborio rice (fat short grains)
• ¼ cup fresh parsley
• ¼ cup fresh basil
• 1/8 teaspoon black pepper
• ½ cup freshly grated Romano or Parmesan cheese

Process

Add oil to large heavy pot over medium heat.  Add onions, sauteing until golden. Using a large wooden spoon, stir in the rice.  When the rice is coated with the oil, add a cup of the hot broth and stir frequently until absorbed. 

Add another cup of broth, stirring.  Repeat until all the broth is stirred in and the rice is cooked, about 18 minutes.  Do not over cook.  Rather than being mushy, the rice should be firm yet soft.  Fold in the parsley, basil, and black pepper, and cheese.  Taste before adding salt since the cheese is itself salty.
Serves 4.

Surprise the family with this colorful side loaded with taste, texture, and nutrition. Or make it for a healthy lunch, with or without, low-fat sour cream or substitute.

Ingredients

• 2 cups yellow (summer) squash, cubed
• 1/3 cup water
• sprinkle of salt and pepper
• 1 teaspoon cilantro, chopped
• 1 cup cooked rice (leftover)
• 1/2 cup (or more to taste) gluten-free refried beans

Equipment

Medium pot with lid.

Process

1. Wash and chop the squash into 1/2 inch cubes. 
2. Pour water into the pot and bring to boil. 
3. Add the chopped squash, salt and pepper.
4. Turn down heat to low medium and cook for 5 minutes.
5. Stir in the cooked rice, cilantro, and refried beans.
6. Cook 2 more minutes to heat through.

This old recipe is rich in flavor and appeal. It goes well with any main meat dish, salad, or sandwich.

Ingredients

• 2 cups white potatoes such as red bliss, yukon gold, or russet
• 1/2 cup celery, chopped
• 1/4 cup parsley, chopped
• 1 cup cooked Canadian bacon, sugar-free, or 4 strips of sugar-free bacon, cooked and crumbled
• 1/2 cup gluten-free mayonnaise
• 2 T unpasteurized apple cider vinegar
• 1/4 tsp. salt and 1/2 tsp. black pepper
• 1/2 tsp. celery seeds

Equipment

A large mixing bowl.

Process

1. Cooked Canadian bacon does not need preparation, just cut it into small cubes. Bacon needs to be fried and crumbled with a T of the fat for flavor.
2. Cook the potatoes in salted water until tender but not falling apart. Drain, cover the pot and keep warm.
3. Meanwhile, wash and chop the celery and parsley.  Add to pot with the potatoes. Add the vinegar, mayonnaise, salt, pepper, and celery seed. Stir in the bacon, blending all ingredients without mashing the potatoes. Serve warm in a large bowl.