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Brown and Wild Rice Savory Mushroom Stuffing (Gluten-Free)

This recipe comes to us from “tarnalberry” in the Celiac Disease Message Board.

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Ingredients:
1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice)
1/3 cup arborio rice (risotto)
3 medium carrots
3 stalks celery
1 medium onion
2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same)
3 tablespoons olive oil
4 cups (or more) chicken or vegetable broth
2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary)
1 teaspoon salt
½ teaspoon ground sage
¼ teaspoon majoram
pinch cumin (optional)

Directions:

  • Finely dice the carrots, celery, onion, and mushroom.
  • Heat a 6 quart (or so) pot on the stove, then add the olive oil.
  • Add the carrots, celery, onion, and mushroom, and stir to coat.
  • Continue cooking, on medium high heat, stirring often, until the onions turn translucent.
  • Add the rices, and stir to coat further, for a minute or so.
  • Add enough broth to just cover the ingredients, and turn down to a simmer.
  • Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time.
  • After 30 minutes, add the spices.
  • Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring!
  • When the rice is cooked through, turn off the heat and serve.

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3 Responses:

 
Alex Kidaloski
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Nov 2007 12:49:32 PM PDT
Sounds delicious--I'm printing it!

 
Doreen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Dec 2009 11:48:02 AM PDT
Made this for Christmas with my Turkey. It was delicious. Tastes just like stuffing. For those of you who are as lazy as I, just put the whole quart of broth in, cover tightly and simmer; or just put it in the oven. Only have to check on it and add broth if needed every half hour.

 
Anne
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Dec 2014 10:05:03 AM PDT
Sent this recipe to my daughter in law this morning because she loves it. I am a happy celiac mother in law.




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Wish we could see her follow up studies from the last 5 years.

Thank you, Awol cast iron stomach. It's really hard to tell which ingredient(s) is the wrong one for me. I think I'll eliminate all additives as much as possible because they are unhealthy anyway and then if that doesn't work I'll eliminate corn and dairy, too.

Has anyone ever experienced issues with Bob's Red Mill products? I've noticed that their products are not certified gluten free or at least that's my assumption after reading the packages.

Odd. And I wonder why she thinks she doesn't have Celiac? But her little experiment does show that some people may be going over board with new and separate pots, etc

Interesting article. I do wonder how she was 'misdiagnosed' though and how she came to the conclusion she wasn't celiac.