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Showing results for tags 'rice'.
Found 18 results
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Hi, I live in the Netherlands (Europe) and soon I will be spending my holiday (again) in the Southwest of the US. I have traveled through the US many times before and what I do not understand is why restaurants tell me that I can't have rice with my gluten free diet. When I ask the why not I never get any answer. And why do these restaurants say fries are gluten free even when the fryer is used for other battered food. Is there anyone who can give some answers? Thank you so much for your help.
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Cuban-Style Chicken and Rice (Gluten-Free)
Jefferson Adams posted an article in Gluten-Free Brazilian & South American Recipes
Celiac.com 01/20/2018 - This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer. Ingredients: 3 pounds chicken thighs, bone-in, skin-on 6 cups chicken stock 3 cups medium-grain white rice ¼ cup orange juice ¼ cup fresh lemon or lime juice 3 cloves garlic, minced
3 cloves garlic, chopped 2 teaspoons ground cumin 2 teaspoon dried oregano ¼ cup Annatto oil 1 cup yellow onion, chopped ½ cup green bell pepper, chopped ½ cup red bell pepper, chopped 1 cup tomato, seeds removed, chopped ½ cup dry white wine ¼ tsp saffron threads, crumbled ½ cup gluten-free lager-style beer 2 tablespoon capers 2 cups frozen peas, thawed 1 cup roasted red pepper, sliced thin Salt and pepper Directions: In a large bowl, combine the chicken thighs, orange and lemon/lime juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix well. Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator. Remove the chicken from the marinade and pat dry. In a large, wide pot, heat the annatto oil over medium heat. Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside. In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute. Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit. Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes. Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed. Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes. Add the final 2 cups of the stock and the beer and cook for 5 more minutes. Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more. Adjust seasoning to taste. -
Baked Sausage and Wild Rice (Gluten-Free)
Jefferson Adams posted an article in Gluten-Free American, British/UK Recipes
Casserole season is upon us once again. This baked sausage and wild rice is just the thing for a chilly fall night. Ingredients: 12 ounces mild pork sausage 2 cups cubed, cooked chicken 1 cup chopped onion 8 ounces sliced fresh mushrooms 1 can sliced water chestnuts, 8 ounces, drained ¼ cup potato starch â…› teaspoon pepper 1½ cups gluten-free chicken broth ¾ cup whole milk ¾ cup long grain and wild rice blend, (such as RiceSelect Royal Blend, Texmati White, Brown, Wild, and Red Rice) ½ cup Italian parsley, chopped ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon pepper Directions: In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat. Add sliced mushrooms and water chestnuts and cook until mushrooms are tender. Stir in parsley, garlic powder and onion powder. Wisk in potato starch and pepper. Add chicken broth and milk together. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove skillet from heat. Add ½ teaspoon salt, as needed. Meanwhile, in a saucepan, cook long grain and wild rice mix according to package directions. Toss together the sausage mixture, rice, and chicken. Transfer to a casserole dish. Bake, uncovered, at 350F for 25 to 30 minutes, or until heated through. Serve warm. -
Minute Ready to Serve Organic Red Quinoa & Brown Rice with Garlic Cups
Celiac.com Sponsor: Review posted an article in Gluten-Free Food & Product Reviews
How can you improve Minute's Ready to Serve Brown Rice & Quinoa Cups? Just add garlic! I thought the non-garlic and non-organic version of their cups were great, and that it would be difficult to improve on the idea, but I was wrong. I had the pleasure of trying their organic version with garlic, and I must say that the savory flavor is even better than the non-garlic version. And who wouldn't go for an organic version when given a choice? Offering an organic version of these cups was a wise decision. Just like the Minute Ready to Serve Brown Rice & Quinoa Cups, which we reviewed last month, the organic with garlic version is ready to eat in only 60 seconds. You just can't beat the convenience offered by these nutritious, high-fiber, and organic cups. For lunch today I made one cup with a side salad, and my coworkers were jealous! Besides being organic, these cups do not contain any preservatives, and you don't need to add anything to prepare them—simply heat one in the microwave for a minute. How could it get any easier—or better?! For more info visit their site. -
Celiac.com 09/08/2017 - When you or a loved one has celiac disease there is often a plethora of dishes made with rice. Tired of plain old rice in most of your meals? Try cauliflower rice instead! Stir fry is easy and quick to make for company, family meals, dinner, during the week or weekend. It's even delicious for lunch. Use different proteins to change the flavor profile. This stir fry can use protein of choice such as tofu, mung beans, beef, seafood, pork or chicken. Fun to mix it up and use cauliflower rice instead of the usual brown or white rice! I used pork for this recipe. It was eaten so fast there were no left overs in our house. Ingredients: Thick pork chop boneless, cut into small cubes (or other protein about 1 lb.) Riced cauliflower (buy pre-made packaged or use your food processor to pulse fresh uncooked chopped head of cauliflower into rice size pieces) 1 carrot, peeled and chopped 1 small onion, peeled and chopped 1 celery rib, strings removed and chopped 1.5 lbs. chopped veggies like mix of mushrooms, snow peas, bell peppers and water-chestnut (*fresh or frozen) 1 garlic clove, crushed, peeled and minced ½ inch piece of fresh ginger root, peeled and minced 1 cup gluten-free vegetable broth 2 tbs gluten-free soy sauce or gluten-free Tamari sauce 1 tbs sugar 1 tbs gluten-free rice wine vinegar 1 tsp gluten-free corn starch 2 tbs cooking olive oil for stir fry ¼ cup fresh green onion sliced thin or fresh cilantro leaves for garnish, optional Salt and pepper to taste Directions: First make the sauce: mix the broth, gluten-free soy sauce, sugar, rice wine vinegar and cornstarch in a bowl with a whisk or fork, combine well. Let sit aside while cooking. Heat oil to stir fry in a wok or large fry pan over medium-high heat. When oil is very hot add the protein, I used chopped pork. Brown the protein. Season lightly with salt and pepper then remove cooked pieces and set aside on a plate with a paper towel to drain any excess oil off. Next, add the bell peppers, onion and celery then stir occasionally until tender. Add the remaining vegetables and add the cauliflower rice. Stir fry for 2 minutes, stirring in the garlic and ginger. Stir frequently for about another 30 seconds to a minute. Add the cooked protein back to the pan or wok. Stir with other ingredients to mix well. Then pour the sauce (give it a quick stir before adding) into the pan and let bubble to thicken a minute and remove from heat. Let set a minute or two and then serve in bowls with the green sliced onion or cilantro leaves, sprinkled on top as garnish. Note: Can reserve the cauliflower rice to the side; cook it separate and serve the veggies and meat mixed with sauce- served over the plain cauliflower rice instead.
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Minute Ready to Serve Brown Rice & Quinoa Cups
Celiac.com Sponsor: Review posted an article in Gluten-Free Food & Product Reviews
Celiac.com 08/24/2017 - It's rare to find a quick, nutritious and healthy lunch or snack. Minute's Ready to Serve Brown Rice & Quinoa fits this bill, and contains 16% of daily fiber, which is hard to find in most gluten-free alternatives. Plus it's ready in only 60 seconds I was also surprised by the minimal ingredients in these microwavable cups. Not counting water, they contain only 5 ingredients. The first thing I noticed when trying a cup for lunch was how quick and easy it could be made, and the second thing was how good it was! The rice and quinoa are perfectly moist, and the blend is perfectly salted. I've been able to think of more reasons to have these around than just for lunch or a snack. For example I am thinking about using them as a base for this year's Thanksgiving stuffing. It would take only 3-4 cups for my recipe, and would reduce the amount of work involved by a lot. I've also used these as a side dish with dinner. The other night I made salmon for my family and heated up 4 cups at the same time, added some broccoli on the side, and had a healthy, gluten-free dinner that was much easier to prepare due to having the cups handy. Another idea I had is to stir in peanut butter and honey to the heated rice. I know it sounds weird but I bet it would taste good and would make a great snack. For more info visit their site. -
New Food Intolerance Diet - Have Some Questions
artpop posted a topic in Food Intolerance & Leaky Gut
Hi everyone, I'm new to this forum (and diet) & have been having a lot of trouble trying to find foods I can eat based on the results I recently received after a food intolerance blood test. Google isn't helping me answer all my questions, and my naturopath is on vacation for the next 2 weeks, so I was hoping some of you informed folk could help? My main intolerances include: Dairy (cow, sheep, goat, casein) Barley & wheat - (I am OK to eat gluten, durum, wheat bran, buckwheat, millet, rye, oats...) Pea Corn Potato Rice Cashew nut & pistachio Yeast (brewer's) - baker's is fine Bean (Red Kidney & White Haricot) Egg white - (egg yolk is OK, and baked eggs are fine) Orange Cabbage (Savoy/White) Mustard Seed The odd thing is, I am okay to eat gluten (gliadin) itself, but eliminating wheat from my diet puts me on a gluten-free diet. Does anyone know what kinds of flours are appropriate substitutions given my intolerances? (ie, sorghum, quinoa, semolina, spelt, etc.). Most places use rice, potato or corn as substitutions, all of which I think are safe to say I cannot have. My list of questions of what I CAN eat, if anyone can help answer their groupings or categories: Baking powder corn syrup, rice vinegar, sweet potatoes/squash lima, black, pinto, mung beans & chickpeas quinoa & farro It's been difficult trying to create a diet and figure out places I can safely dine out without having to worry. Thanks so much for your help. Cheers! A -
What are the current safe brands of rice?
silvermoth posted a topic in Gluten-Free Foods, Products, Shopping & Medications
I'm currently searching for a brand of rice that is safe for even the most sensitive. I saw posts on here from around 2009 (I believe) and was just curious what everyone ate without issues lately? -
Hello Everyone, New here and have joined because I couldn't find an answer to my question online. I was diagnosed after a long spell with anemia in 2015 and have been on the diet (and improving!) ever since. But I wonder whether how much rice I'm eating is very healthy. I have always liked to bake and it took awhile to find a flour mix I like (Cup 4 Cup - worth its weight in gold...), but a lot of gluten-free food subs in rice (white rice, brown rice, rice flour) plus I eat actual rice as a side dish. Is this too much? Keep in mind, I also eat salads like it's my job and love making vegetable soups too. Any advice on gluten-free foods (specifically flours) that don't fall back on rice as a substitute? I should add that I can't really get excited about quinoa, despite my best efforts. Thanks in advance.
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Gluten-free Hearty Harvest Rice
Jefferson Adams posted an article in Gluten-Free American, British/UK Recipes
Celiac.com 01/03/2017 - 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. Ingredients: 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 Directions: 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. -
does anyone eat trader joe's microwave jasmine rice. the ingredients are only rice but it doesn't say gluten free like some other trader joe's products. is there any chance of cc?
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I was diagnosed with Celiac's when I was 19. When I was 23, I was still having problems with my stomach. I got more test done and found I also have intolerance to rice, (white) potatoes, pork, egg whites, and lots other things but those are the big ones. Especially since rice flour is used for the majority of Gluten Free pasta, pizza crust, bread etc. However, I have been eating meal replacement shakes and one I just purchased has "Whole Grain Brown Rice Protein, pea protein isolate". I have done some research and rice protein is an extract from rice. Isolating the grain from the protein. Before I put my body though a test, I was wondering if any one know if this is safe to eat?!?! I am pretty sensitive to white rice and brown rice. Thank you in advance for any help you can offer! Gluten-Free Andee
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How glutenized do you need to be for a cyrex test
3nanest posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
My son had blood work done Cyrex Labs. The array 3 & 4. I didn't start having him eat grain foods until around noon the day before the test. They took his blood around 11:30 am the next day. My son felt his usual gelatinized symptoms but not as extreme as usual. By that night though he was full on sick and took over a week to fully recover. I'm worried that he did not eat enough and long enough before the test for it to give accurate results. Does anyone have any experience or feed back for us. We are still waiting for the results. -
Hello everybody! I am a diagnosed celiac and trying to figure out the following: To my understanding Gluten is a mixture of proteins and that most of the time it is largely composed of Prolamines and/or Glutelins. Now I am being told that I have to avoid wheat, barley and rye as gluten is present, what I do understand as there is e.g. the Prolamine Gliadin in wheat. But at the same time there is the Prolamine Zien in Corn and the Prolamine Orzenin in Rice and they are considered safe for celiacs. This does not make sense to me at all and I would hope that there is someone here who is able to explain it to me. Background of the question is that I am trying to figure out what else I can do to get better as even though I am on a strictly gluten free diet, I am not feeling significantly better. Thanks in advance for any feedback. -
Could Rice Be A Problem? Anyone With Neuro Symptoms From Rice?
JoyMurphy posted a topic in Food Intolerance & Leaky Gut
I have been trying to put all the pieces together since my diagnosis 1.5 yrs ago. I have been having lingering neuro symptoms that no one can figure out. I have been checked for seizures, all other autoimmunes etc...and of course, my file at the hospital needs it's own zip code. I know there is something else wrong....could it still be the damage from the celiac? Of course, but in my gut (no pun intended) I believe it is more. I have been logging lately, and it came to me this morning. OMG, could it be RICE? I am extremely sensitive to gluten exposure. I react insanely to gluten-free oats. The celiac doc put me on the Fasano diet. I did well, and there was some improvement with sleeping through the night. Neuro symptoms were still present, and to me, seemed worse. My brain would have a fluttering sensation at times, extreme dizziness/ lightheadedness, weakness to name a few symptoms (bone pain, back pain, arm pain etc) odd episodes where I could barely walk or speak from weakness. My psoriasis has been very angry lately What did I rely heavily on during the Fasano? RICE. The week I was away at the cottage, what did I eat for almost 2 meals a day? RICE. That was probably my worst week. The past few days, the dizziness has returned...I had chicken coated in a heavy brown rice flour mix, and made banana bread from a rice flour blend (which I generally don't eat). However, I cannot really find a link with rice and neuro issues. So maybe I am just grasping at straws here. But it seems to be a big coincidence. Also, when I was extremely ill before my dx, I could barely eat or keep food in. My neuro symptoms were off the charts then. I lived on rice cakes......sometimes twice a day.... -
About ten years ago I developed an ache and dull pressure in the right side of my abdomen after taking probiotics for a couple of weeks. It was accompanied by cholestasis-clay colored stools. I lived with it and about six years ago finally got a CT scan, which only showed mild gallbladder inflammation. About four years ago I went on the Specific Carbohydrate Diet four two months, and within that time I stopped getting the ache and the cholestasis cleared up, only to return slightly within the last year after going back to a bad diet which included wheat (I'm gluten intolerant) and occasional dairy (I'm also casein and whey intolerant). Although it had returned slightly, it wasn't anything alarming and I just shrugged it off. Two weeks ago I had a large bowl of white rice and black eyed peas, and my right side began aching badly to the point that I could feel it somewhat in my back, along with increased cholestasis. It was only rice and peas, no butter or any additional fat. This began a pattern that I can't seem to figure out. It seems that most starch, possibly all grains, are causing my right side to feel swollen and bloated. Sometimes I can feel it all the way down around the inside of my right hip bone. I seem to be okay with potatoes and sweet potatoes for the most part, although sweet potatoes do give me diarrhea sometimes. For the past few days I've been trying to do the GAPS diet, but I can't tolerate the broth so I'm having to skip that part and just eat meat. Animal fat doesn't seem to cause the abdominal swelling, although last night it seemed that a pork country rib did cause it. All the meat I'm eating does seem to be making feel unwell though, as if my body is rejecting it. Another problem I have is that I can't tolerate probiotics or fermented foods. It seems that I'm in a catch 22; eat starch and I get the abdominal swelling, or eat mostly meat and feel terrible all day long. Fruit doesn't seem to cause swelling, but I'm hypoglycemic and can't eat too much of it in one day, which is also the reason I can't live on potatoes and sweet potatoes. Have any of you had an experience like this? Can any of you offer any suggestions? Thanks.
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Hello again, I was just wondering if anyone else had bad probelms with too much salt or fat? I ask because yesterday i ate a whole bag of salted/roasted macadamia nuts, its not a big bag but enough. I do eat them occasionally but not a whole bag. So i woke up this morning with agonising cramps in my lower stomach and the inevitable happened, really loose stool, like mud, not watery, and had to go to relieve myself a few times before the cramping died down, i also took a paracetamol because it hurt so much, i rarely, rarely do this. I think cramps are a natural thing but this morning was too much. I also had rice last night which if anything usually binds me up, but i've been reading more and more about how rice can adversly effect some people when they have too much. But i don't think i have as i havent had it for quite a few days now. So I'm wondering if people on here if they have to much salt/fat do you get these types of symptoms and does it make sense? If so I'l stay away from the amcadamias no matter how delicious they are. Thanks in advance.
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Homemaking Rice Flour
Razzle Dazzle Brazell posted a topic in Gluten-Free Foods, Products, Shopping & Medications
Does anyone know whether fresh ground rice flour is supposed to uh, well, smell like sweaty socks? Would this mean the rice was in stock to long and the oils went rancid? It doesn't smell very appetizing. I can think of better ways to get fiber than eating sweaty socks lol.
