Brown Rice Bowl with cranberries, walnuts, orange and mint

At a certain point in your Gluten Free life, you will get sick of quinoa for a time.

That’s when you need to go back to brown rice.  so flavourful!

 

Ingredients:

1/2 cup brown rice uncooked

1 cup water

1 stalk celery, sliced thin

1 small handful dried cranberries

1 small handful organic walnuts, chopped

1 small mandarin orange, peeled, segmented and sliced in half

1 lime, juice of

a sprig of fresh mint, chopped

1 Tbsp extra virgin olive oil

salt and fresh ground pepper to taste

Directions:

1. Combine your rice and water in a lidded pot and bring to boil.  Stir once, replace lid, turn down heat to low and cook undisturbed for 50 minutes. Remove from heat, let stand with lid still on undisturbed for 10 minutes.  fluff with fork.

2. Add the celery, orange, cranberries, mint and walnuts to your rice, mix well, combine with olive oil and fresh lime juice, adjust salt and pepper to taste.

Delicious!  easy, and very healthy.  Serves 1

 

2 comments
Yam & Salmon Onigiri

The food stalls just get better every year at folk fest!  This year my favorite was a gluten free Onigiri stand.  I must have had 6 of these over the weekend. So I decided to try and make them myself. I gave it my best shot tonight.  Mine don’t look as slick as “the onigiri company” treats, but they tasted awesome!

Ingredients

1 – 2 cups japanese rice (how many do you want to make?  1 cup will make 5-6 Onigiri)

Nori (for wrapper)

1 small fillet of fresh wild pacific salmon

1 Tbsp olive oil

1 Tbsp gluten free soy sauce

1 Tbsp grated fresh ginger root

1 medium orange sweet potato (yam)

1/2 Tbsp sucanat

salt water (for forming rice balls)

Directions-

1. Place salmon in a glass dish with grated ginger, soy sauce and olive oil.  Cover and marinate for at least one hour in the fridge.

2. Make rice according to package directions and allow to cool so you can handle it

3. Preheat oven to 375°.  Place marinated salmon fillet in foil, pour remaining marinade over, fold up sides, cover and close foil.  Place in a glass baking dish and bake for about 30 minutes (until cooked)

4. Meanwhile, peel and cut the sweet potato into one inch cubes.  Cover with water in a pot, bring to boil, reduce heat and simmer until cooked (until very mashable.) Mash with sucanat and set aside to cool

5. When rice is cool enough to handle and salmon and yams are ready, cut some nori into thin strips for making the Onigiri

6. Wet your hands thoroughly in salt water, place a fairly generous amount of rice into one hand and pat a bit to form a ball or triangle, make a small well in the middle and place a small amount of mashed yam and a bit of the cooked salmon (break the salmon up with a fork first) in the well.  Cover mostly with the sides of the rice and tighten the triangle a bit with your hands.  Add a strip of Nori on top for a wrapper and serve.  (or chill and add the nori just before serving)

fast food, fresh, delicious and healthy.  The Japanese way!

 

 

 

 

4 comments
Oven Baked Rice Pudding


Ingredients:

1/3 cup short grain arborio rice
1/4 cup dried cranberries and 1/8 cup dried apricots, sliced
3 Tbsp sucanat (sugar)
1/2 Tbsp ghee
1/2 Tbsp coconut oil
1 tsp. freshly grated orange zest
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 egg
3 cups almond milk
pinch of nutmeg

Directions:

1. Preheat oven to 325°F (160°c) Grease a dutch oven or 6 cup casserole dish with some ghee.
2. Sprinkle Rice in the bottom of the dish, add dried fruit, sugar, ghee & coconut oil, orange zest, vanilla and cinnamon.
3. In a small bowl, beat egg and almond milk. Pour over rice and stir. Sprinkle evenly with nutmeg.
4. Bake, uncovered, for about 1 1/4 hours until rice is tender and creamy.

really delicious! you could cut back on the sucanat (sugar) by a 1/2 Tbsp or so if you like. I think next time I make this I might add a couple of cardamom pods before baking!

7 comments
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