Gluten-free Hearty Harvest Rice
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Hearty rice dishes are a great fall treat. Photo: CC–Charley
Here’s a hearty, nutritious rice dish that’s sure to bring smiles and mutterings of epicurean satisfaction from family and guests. It’s pretty versatile, so add or subtract ingredients as you like, just be sure to account for any extra liquid you might need if you add, say, quinoa to the mix. Extra vegetables should not require too much adjustment.
- 2 cups chicken broth
- 3 onions, sliced into ½-inch wedges
- 1 cup fresh sliced mushrooms
- ½ cup slivered almonds, toasted
- ½ cup uncooked brown rice
- ½ cup uncooked wild rice
- ½ cup frozen peas
- ½ cup dried cranberries
- 3 tablespoons butter
- 3 onions, sliced into wedges
- 1 tablespoon brown sugar
- ½ teaspoon orange zest
- salt and pepper to taste
Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil.
Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
In medium skillet, melt butter over medium-high heat.
Add onions, and sauté until butter is absorbed and onions are translucent and soft.
Add brown sugar and stir until dissolved.
Reduce heat, and cook onions for another 15-20 minutes or so, until they are caramelized.
Stir cranberries, peas, and mushrooms into the skillet.
Cover, and cook 10 minutes or until peas are done, and berries start to swell.
Stir in almonds and orange zest, then fold the mixture into the cooked rice.
Salt and pepper to taste.
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Published at Tue, 03 Jan 2017 16:30:00 +0000