Recipes We've Actually Used!
How do we cook rice?
This is how we do it. We boil it. 2 cups of water for every 1 cup of rice. Bring the water to a boil then add the rice, 1 teaspoon of salt, and 1 tablespoon of butter. Stir once, or maybe twice, but no more than that. Cover the pot and let the water come back to a boil. As soon as it boils, turn the stove down to a low heat simmer and turn a timer on for about 20 minutes. But you need to check the rice at about 15 minutes. Take the cover off the pot and with a spoon carefully move the rice to see if there is any water in the bottom of the pot. You may have to let it simmer a few minutes more. If you leave your rice in the pot after turning off the stove, the rice will still cook a little more.So be careful. Overcooking the rice will make it very dry. If that occurs, just add a few tablespoons of water.
With all types of rice, make sure that you do not over-stir the rice….less stirring is better, otherwise your rice will be very sticky! White rice is really the only rice that does not need to be soaked prior to cooking. The popular brown rices need more water and a long cooking time. Always check the packages for water the rice ratios and cooking times.
It takes a little practice, be patient! Good luck and have fun! Karen & Judy, New Jersey
Easy Baked Brown Rice – adapted from SS-GF
This is so cool!! I tried this recipe last night….never thought brown rice could taste this good and be so easy to make! I used Jasmine brown rice and it was terrific! What a surprise!
Preheat oven to 375 degrees.
1/3 cup chicken broth
Put chicken broth and butter in a pot and bring to a boil. Meanwhile, put rice and salt in a 1 1/2 quart baking dish. Pour the hot broth over rice and stir to mix well. Cover rice with a double layer of aluminum foil and seal it as tight as possible. Put the baking dish on a sheet pan and bake for one hour, until rice is tender and liquid has been absorbed. Remove foil from baking dish, fluff rice with a fork, and cover with a clean kitchen towel. Let stand for 5 minutes, then uncover and let stand for 5 minutes more. Serve immediately. Karen, New Jersey
Quick Fried Rice
Cook your rice. You can use left-over rice, or cook your rice in advance. Almost any type of rice will work depending on your personal taste, but white or brown rice works best. I like to use brown rice. Once your rice is prepared this recipe only takes about 30 minutes to cook and serves 4-6 people.
In a small bowl scramble your eggs then put them into a frying pan with a little oil or butter. Stir them, and when they are almost cooked, chop the scrambled eggs into small pieces. Remove the cooked and chopped eggs from the pan and put them into a bowl.
In a larger frying pan, using a little butter or olice oil, sauté your onions, mushrooms, and garlic, and then add your frozen vegetables. Cook until vegetables are heated through and you have a nice sauted mixture, but don’t overcook.
Push the vegetable mixture to the sides of the pan, put a little butter in the middle of the pan, let it heat up, then add your cooked rice to the middle of the pan. Let the rice start to fry, stir a bit, and as the rice browns up, mix the vegetable mixture and the rice together. Add soy sauce, then add the eggs, and mix well. At this point, you can serve the dish, or you can add small pieces of cooked chicken, pork, or shrimp….whatever happens to be left-over in your frig! Give this recipe your personal touch! Debbie, California
2 cups cooked rice 2 eggs ½ cup chopped onion
1 tbsp minced garlic 1 tbsp soy sauce 1 cup mixed frozen vegetables
¼ cup chopped fresh mushrooms olive oil or butter
1/2 cup quinoa 1/4 cup golden raisins
1 cup water 2 tbls. maple syrup
1/2 teaspoon cinnamon 1 tbls. brown sugar-packed
Put the quinoa in a small strainer and rinse well with cold running water, then put the quinoa in a small saucepan. Add the water, brown sugar, cinnamon, and maple syrup. Bring to a boil, then reduce the heat and simmer covered, for 10-15 minutes until the quinoa is tender and the water is absorbed. Add raisins and cook for an additional 5 minutes. When done, you can put your favorite fruit or nuts on top and serve with regular milk or soymilk. 2 servings Marilyn, Illinois
If you've never tried quinoa, here's my favorite way to prepare it: Cook with 2 parts water/1 part quinoa, cool it, then add lime juice, cilantro and some dried currants or cranberries. Refrigerate for several hours, and enjoy.
Keeps well for several days. Kelly, California
Another Quinoa Recipe!
Saute an onion and crushed garlic, add cooled cooked quinoa, fresh parsley and lemon juice. Stuff it into peppers and hollowed out zucchini halves and sprinkle with parmesan cheese, bake at 350 for about 40-45 minutes : ) Colie Sue, New Jersey
Simple Gluten-Free Meatballs
1 ½ lbs lean beef or pork ¼ cup parmesan cheese
1 large slightly beaten egg ½ cup gluten-free breadcrumbs
2 tbsp minced garlic 2 tsp salt
1 tsp black pepper ½ cup milk
1 tsp dried oregano 2 tsp dried parsley
Preheat oven to 350ºF
Mix all ingredients together in a large bowl. Make small or medium sized meatballs by rolling this mixture in circles in the palms of your hands. Put the meatballs on a baking sheet. Bake for 25 minutes.
If you cannot find gluten-free bread crumbs you can crumble up quinoa flakes or GF cornflakes, you could even try GF tortilla chips! Use your imagination! Harry, Maine
Chicken ala Crock Pot - Gluten-Free
This is the easiest recipe we’ve ever done! Put a small amount of liquid in the bottom of your crockpot, like about 4-5 tablespoons. You can use just about any liquid you want….wine, beer, orange juice, soy sauce, olive oil, or just water…whatever flavor you like. Put your chicken in the crock pot. Add a few onions, a little garlic, salt and pepper and let it cook at a low level for about 8 hours (while you are at work). If you like a dryer chicken you can remove the liquid halfway through…..if not, there will be a lot of liquid in the bottom of the crock pot…..but that liquid will sure taste good and the chicken will fall right off the bones. This is a flexible recipe….throw whatever you like into the pot! Luch, Princeton, NJ
2 eggs 1/2 cup plain yogurt
1/2 cup milk 1 cup gluten-free all purpose flour
1 tablespoon sugar 1 teaspoon baking powder
1 teaspoon baking soda 1/2 teaspoon salt
2 tablespoons butter melted
Preheat waffle iron. Beat eggs in a large bowl until fluffy then add in mild and yogurt. Mix dry ingredients together in a medium size bowl. Then gradually mix the yogurt /milk mixture into the dry ingredient mixture. Stir until batter s smooth, then add in melted butter. Add this batter to your hot waffle iron. Usually 1/2 cup of the mixture will make a 6" waffle. Bake until crisp and golden brown. Serve with syrup and/or butter. Leftover waffles can be kept in the refrigerator and later reheated in a toaster over. This mixture should make 5 6" waffles. Jennifer, New York
Peppers and Tomatoes with Rice
2 tablespoons of oil 1/2 cup of water
1 large can of diced tomatoes 1 medium bell pepper chopped
1 small diced onion 1 cup of chopped fresh mushrooms
½ cup of uncooked rice 1/2 teaspoon of pepper
½ teaspoon salt 1 cup of shredded mozzarella cheese
Mix all of these ingredients together in a casserole dish, but only use half of the shredded cheese. Cover, then bake in at 325 degrees for 50 minutes. After 50 minutes, remove the cover and stir. Put the remainder of the shredded cheese on the top of the mixture and bake uncovered for 10 more minutes. The water should be absorbed for the cooking to be finished. All ovens are different, so just keep an eye on it. Janet, Delaware
Heat oil, garlic, thyme, salt, and rice in a saucepan over medium-high heat. Cook and stir until rice turns a light golden color, approximately 3-5 minutes. Add water to orange juice to make two cups and add to the rice, stir in 1 teaspoon of the rind. Bring to a boil, cover, reduce heat and cook over low heat until fluffy about 20 minutes. Paul, Michigan
1 teaspoon virgin olive oil 2 cloves chopped garlic
1 teaspoon thyme (fresh if possible) 1/2 teaspoon of salt
1 cup jasmine white rice 1 orange, juiced, peel grated
Black Rice Pudding
The recipe was on the back of the black rice bag. It works!
Boil the black rice with water for 30 minutes, then mix in 1/3 cup of brown sugar, ¼ cup of white sugar, and ½ inch piece of ginger. Boil for an additional 10 minutes. The directions do not tell you to soak the black beans beforehand….. when my rice was finished it was not very soft. Soaking the rice would have alleviated this issue. So my suggestion is to soak the rice for 30-60 minutes beforehand.