Wednesday, May 20, 2015

Jeweled Rice and Chicken Sausage

What do you do when you have a spouse who refuses to eat quinoa? (Even though you tricked him into eating quinoa one time and he said it was good and when you told him it was quinoa he said, "Yuck.")

Much like all of gluten-free cooking, you ADAPT.

My husband hates quinoa but he loves rice.

(Not brown rice, mind you. Only white rice. I tried getting him to eat brown rice but he was having none of it.)

So I adapted the recipe for Jeweled Quinoa with Chicken Sausage from the Bob's Red Mill Everyday Gluten-Free Cookbook to make it more palatable, yet still gluten-free, for my picky eater. (It also takes less time to cook my version.)

Jeweled Rice and Chicken Sausage
Ingredients: (makes 2 servings)
1 package of chicken sausage (Johnsonville is gluten-free, but gluten-free Al Fresco has more flavor options)
Minute Rice (white rice)
gluten-free vegetable broth or chicken broth
slivered almonds (make sure the almonds haven't been processed on shared equipment)
dried cherries (or dried cranberries infused with cherry juice; Ocean Spray is gluten-free)
parsley (fresh or dried)

Directions:
1. Cut up the chicken sausage and cook it according to the package directions.
2. In a small saucepan, bring one cup of broth to a boil. (If you don't have broth, just use water.)
3. Once the broth is boiling, stir in one cup of Minute Rice. Remove the saucepan from heat, toss in a handful of the dried cherries, and cover the saucepan for five minutes.
4. Once the chicken sausage is cooked through and the rice/dried cherries have sat for five minutes, combine both the chicken sausage and the rice/dried cherries in either a separate bowl or the saucepan where you cooked the rice.
5. Stir in a handful of slivered almonds.
6. Serve onto plates or bowls and top with a few sprinkles of parsley.

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