Gluten-Free Vegetarian Menu: Brown Fried Rice with Pineapple Recipe

May 10th, 2009 yum Posted in Brown Rice, Chinese, Eggs, Menu, Menu Plan Monday, ginger 5 Comments »

pineapplerice2Monday: Thai
Sweet Potato and Broccoli Thai Curry in prepared GF sauce

Wednesday: Italian
Vegetarian Risotto with Baked Italian Tofu and salad

Thursday: Vegan
Brown Rice and Caribbean Pineapple Beans

Friday: Vegetarian
Hash Brown Potato Crust Vegetarian Savory Pie

Did you see my (unloved) recipe for a vegan sweet potato-black bean “quesa”dilla this week? It was so good!

You can find more great menus over with Org Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. I was thrilled to hear that Lilac Kitchen was hosting this week’s Gluten-Free Menu Swap with a potato theme. Potatoes are one of my favorite gluten-free, non-specialty-store staples. Personally, I just love the skins- but really, I love every part of the potato except the eyes. I also love the variety available in potatoes at your local farmer’s market, from fingerlings to purple, white and read beauties. I recently asked my twitter pals what their favorite way to prepare potatoes was- Stella replied that her favorite method was “grilling them with a can of diced tomatoes & green chilies, onions & kosher salt.” Yummy and inspiring, and something I’ll have to try. One of my favorite simple ways to prepare a potato is baked perfectly on a bed of kosher salt. Somehow microwaved potatoes just can’t compare.

Here are some of my favorite recipes with potatoes:
Pesto-broccoli-potato Croquette Recipe
Vegan Stuffed Baked Recipe
Japanese Fusion Potato Salad Recipe
Maple Mustard Glazed Potato Casserole Recipe
Nut Butter Potato Cakes Recipe
Spinach Cottage Pie Recipe

me29weeks rarelaxing
Just for fun- me looking absolutely enormous at 29 weeks, and our precious kitty Ra impersonating a whale.

Pineapple Vegetarian Fried Rice Recipe
1 tbsp. low sodium wheat-free tamari (San-J)
1 tbsp. brown rice vinegar
1 tbsp. agave nectar
1 tsp. sesame oil
juice from 1 or 2 chunks fresh pineapple, squeezed
1 lg. knob ginger, grated w/ juice

Peanut or other favorite high heat-safe oil
1 knob ginger, chopped
2 carrots, diced
1/2 cup green peas
1/4 fresh pineapple, cut into bite-sized pieces
2 cups brown rice
1 egg, whisked

sesame seeds, white pepper, nori strips (optional) to taste and garnish

Combine sauce ingredients in a small bowl and whisk together.

Heat 2 tsp- 1 tbsp. peanut oil in a wok and add chopped ginger to flavor oil, removing ginger with slotted spoon when it is brown, and leaving oil in pan. Stir fry carrots for a minute or two and add peas and pineapple. Add enough of the sauce to cover the ingredients in the wok (no more than half) and simmer for a minute or so. Remove from pan. Heat another 2 tsp in the wok and add your whisked egg, stirring with cooking chopsticks, and as it begins to set then add your rice, mixing together. Add reserved veggie stir fry with sauce to rice, stir, and then stir in remaining sauce. Fry until brown rice is done to your preferred level of crispiness (it can take a lot of wok time!) and then add sesame seeds and white pepper. You can also add extra salt if you like a Chinese restaurant, salty experience. If people like it, they can add nori strips as a garnish. Enjoy!

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Gluten-free Vegetarian Recipes: Vegan Brown and Wild Rice Pilaf Recipe

November 21st, 2008 yum Posted in Brown Rice, Rice, Vegan, Vegetarian 1 Comment »

One thing about being on a gluten-free diet is that you tend to develop a true appreciation for rice. It is the perfect gluten-free grain, after all… and is even pretty good for you, if you eat brown rice. Wild rice, while a different genus (Zizania) from typical rice, is also a great addition rice-like addition to the gluten-free diet. After all, “wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat. It is also a good source of the minerals potassium and phosphorus, and the vitamins thiamine, riboflavin and niacin.” (source: Wikipedia) Personally, though, I miss the starchiness of typical rice if I just have wild rice as the side. This is why I thought it might be nice to find a way to combine brown rice and wild rice together in a tasty pilaf that would realize the great qualities of both ingredients. I didn’t know how long to cook the rice if they were combined. Luckily I found a great recipe to start with for Seasoned Brown Wild Rice at Recipezaar. DH didn’t like the combination of flavors in the original recipe, so I adjusted it to make it somewhat similar to our favorite southern fried tofu recipe. The resulting recipe was a real winner. The best part? The seasonings make it more appealing to a non brown-rice lover (like my DH). Those who love brown rice will love it too, so it all works out. For the vegetarian “chicken” seasoning, I used Bill’s Best, which I found on a trip to the Bob’s Red Mill store in Oregon. It contains soy, but is clearly labeled gluten-free. It really adds a nice depth to recipes, so if you can find it I highly recommend it.

No time to make pilaf from scratch? or just looking for a premixed rice blend? You have a lot of options!

Brown and Wild Rice Vegetarian Pilaf Recipe
1/2 tsp olive oil
1/2 tsp margarine
3 large shallot bulbs, minced
1/2 teaspoon garlic powder (or fresh crushed garlic, sauteed with shallots)
1/2 teaspoon dried parsley flakes
2 tbsp. GF vegetarian chicken flavored broth mix like Chickn’ish
1 tbsp. Nutritional Yeast
1/4 tsp. curry powder
1/2 tsp. poultry seasoning
1/2 tsp. dried marjoram
1/4 tsp. dried sage
1/2 tbsp. Fresh rosemary
1 tsp. fresh thyme
1/2 tsp. freshly grated pepper
1/2 teaspoon sea salt

Rice Mix:
2 1/2 cups water
1 cup brown rice
1/3 cup wild rice
1 tablespoon dairy-free margarine

Bring water to a boil in a medium pan (with lid) and add your rice and margarine. Cover and lower heat and simmer for thirty minutes.

Meanwhile, heat a little olive oil and margarine in a saute pan and add your shallots and (if using) garlic. Let turn translucent and then take off stove and reserve. Combine DRY seasonings in a small bowl.

Finally, after thirty minutes have passed for your rice, take off lid and stir in sauteed shallots (and garlic, if using). Whisk in your combined dry seasonings and return lid. Let simmer for another twenty or thirty minutes and then take off the burner. Let sit, covered, for ten minutes or more, and then fluff and serve.

You could also try adding some tasty greens or toasted pecans for extra nutrition and flavor. Mmmm…
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