Post by lavenderblue on Apr 22, 2024 12:18:35 GMT -5
I'm Gluten Free, so we end up eating a lot of potatoes and rice with dinner. I like plain white rice just fine, but I do like to switch it up sometimes. Some of our favs are Fried Rice and Creole Rice, I'll also make a Mexican-Inspired Rice dish occasionally, but I'm looking for other ideas.
I made a Rice Salad for Easter and it was a huge hit. I did the whole spread gluten free for my niece & it was the first time making a rice salad. It’s going to be in regular rotation this summer. Perfect side dish for just about anything. Keeps well, too. If you want the recipe I will send you the inspiration for it - diced veggies (red pepper, orange pepper, red onion, corn, cucumber, etc), fresh herbs (basil, parsley), chick peas, and a homemade marinade (olive oil, vinegar, fresh lemon, maple syrup, s/p).
Post by sunshineandpinot on Apr 22, 2024 12:39:59 GMT -5
We love this. My aunt would make it in her Dutch oven with an entire stick of butter but we think it's just as delicious in the instant pot with half a stick.
Maybe more of a fall recipe but I really like wild rice salads (dried cranberries a must but otherwise can add kale or butternut squash or whatever)
Also, biryani? It’s been awhile since I’ve made it, but I did a Mark Bittman recipe. There’s probably so many available now.
We eat a lot of rice (like we go thru probably at least 100lbs in a year) but it’s more of a bed for something saucy (curry, stir fry, stew, etc)
If you’re open to quinoa, I love doing salady sides with that: cukes/tomato/lemon dressing or lots of herbs/garlic or greens/lentil/maple balsamic dressing. I like how it holds up better than white or brown rice for these applications
Post by mrsslocombe on Apr 22, 2024 13:28:30 GMT -5
I like to use a can of light coconut milk to replace the water-it makes the rice really rice and flavorful, for any thai or east asian dishes. Usually toss in some lime juice at the end. You can use full fat too.
I make coconut rice with Hawaiian chicken that everyone seems to like.
I also made a Greek rice bowl that we all liked too, but the tzatziki wasn't right. Im planning to look up a different recipe for that next time I make it. pin.it/qiKjo9fGq
I like to use a can of light coconut milk to replace the water-it makes the rice really rice and flavorful, for any thai or east asian dishes. Usually toss in some lime juice at the end. You can use full fat too.
I've done this before and totally forgot about it. Thanks for the reminder!
This is my kid's favorite rice meal. It basically turns in to a one-pot meal that is done in 20 minutes, so it's perfect for busy nights! I add a couple handfuls of shredded carrots with the rice and broth to increase the veggie count. iowagirleats.com/cheesy-ham-and-broccoli-rice-skillet/
Post by rockpaperscissors on Apr 22, 2024 13:45:31 GMT -5
Trader Joe’s sells these Thai curry sauces that my family loves. I will saute veggies with garlic (usually bell peppers and spinach), brown chunks of chicken breasts and then simmer it all together with the curry sauce and service it over rice.
I don’t do this often but you can bake rice and chicken in a casserole dish in the oven. Mix uncooked rice, a can of GF condensed cream of chicken soup, some chicken broth, onion, (an onion soup season packet if you can find a gf version), and lay uncooked chicken breasts on top. Foil cover and bake 45 minutes on 350 for 35-45 minutes. Take out of oven to cool, stir in frozen peas or veggie of your choice (sometimes I bake broccoli in the oven, too). It’s an easy one-pan dish.
I make a cheesy rice and veggie dish often. I roast veggies in a baking dish, usually bell peppers and zucchini. After they are cooked, I add a good portion of cooked rice, cheddar cheese, Parmesan cheese, an egg, and season with salt and pepper. Then bake for another 10 minutes at 400*.
Post by picksthemusic on Apr 22, 2024 14:38:31 GMT -5
It's more expensive, but to break up the monotony, have you done wild rice? I love a good wild rice/sautéed mushroom combo. Very filling and nutty. My kids like it too, so that's an added bonus.
I love wild rice, I also tend to do a lot of brown rice. I will make it with broth ans add some onion garlic ans seasonings.
Quinoa is another good grain that is gluten free.
I make quinoa salads (tomato, cucs, red onion, fresh basil with a red wine vinagrette.
Turkey bacon fried rice is a good one with jasmine rice.
Spanish rice, cilantro lime both good.
I do plain and top with various stir-fry, grilled veggies, chili, greek chicken bowls, buddha bowls. Stuffed peppers, as a side to meatloaf and top with whole tomatoes.
I made a Rice Salad for Easter and it was a huge hit. I did the whole spread gluten free for my niece & it was the first time making a rice salad. It’s going to be in regular rotation this summer. Perfect side dish for just about anything. Keeps well, too. If you want the recipe I will send you the inspiration for it - diced veggies (red pepper, orange pepper, red onion, corn, cucumber, etc), fresh herbs (basil, parsley), chick peas, and a homemade marinade (olive oil, vinegar, fresh lemon, maple syrup, s/p).
Post by InBetweenDays on Apr 22, 2024 17:03:37 GMT -5
This isn't rice, but can be gluten free if it is made with gluten free steel cut oats. Sounds like a weird combination but it is one of my favorite hearty salads.
We also make risotto somewhat frequently. I don't have a recipe, just sauté shallots, then add the arborio rice and cook for a bit, then add a splash of white wine, then chicken or veggie stock a ladle at a time, then parmesan cheese (and sometimes sautéed veggies).
I made a Rice Salad for Easter and it was a huge hit. I did the whole spread gluten free for my niece & it was the first time making a rice salad. It’s going to be in regular rotation this summer. Perfect side dish for just about anything. Keeps well, too. If you want the recipe I will send you the inspiration for it - diced veggies (red pepper, orange pepper, red onion, corn, cucumber, etc), fresh herbs (basil, parsley), chick peas, and a homemade marinade (olive oil, vinegar, fresh lemon, maple syrup, s/p).
I would love the inspo for this!
I found it on TikTok - Nico & Louise “Easy Rice Salad” (no olives or pickles, red onion instead of shallot) + fresh chopped basil, lemon zest www.tiktok.com/t/ZTLUSQLB3/
"Hello babies. Welcome to Earth. It's hot in the summer and cold in the winter. It's round and wet and crowded. On the outside, babies, you've got a hundred years here. There's only one rule that I know of, babies-"God damn it, you've got to be kind.”
Post by mrsukyankee on Apr 23, 2024 2:32:20 GMT -5
We add Indian spicing when we make it - start with some oil, add cumin seeds, coriander powder, a bit of garam masala. Cook a bit, then add some chopped tomato, rice and stir. Add the water and cook. You can do a similar thing with other types of spicing.
Post by basilosaurus on Apr 23, 2024 5:52:13 GMT -5
Those yellow rice packets, lots of curry powder, chicken or tofu, peas. Anyone want to mail me those packets? I haven't had that in ages, and it's a go-to comfort dish.
Rice is one of those things that illustrates what a horrible cook I really am. I think I've cooked it well maybe twice in my life. We use the microwaveable packets of brown rice and quinoa. lol
Rice is one of those things that illustrates what a horrible cook I really am. I think I've cooked it well maybe twice in my life. We use the microwaveable packets of brown rice and quinoa. lol
I'm a good cook, and rice often eludes me. I like those micro packets (from Costco?) too.
The best advice I got was from an Indian friend. She said just boil it like you would pasta and drain when it's done. I'm sure that's anathema in many places, but it's worked for me.
Rice is one of those things that illustrates what a horrible cook I really am. I think I've cooked it well maybe twice in my life. We use the microwaveable packets of brown rice and quinoa. lol
I'm a good cook, and rice often eludes me. I like those micro packets (from Costco?) too.
The best advice I got was from an Indian friend. She said just boil it like you would pasta and drain when it's done. I'm sure that's anathema in many places, but it's worked for me.
This makes me feel better!
How long do you boil it? I'd give this a try.
Also, years ago, when I went through a phase of experimenting a lot, I tossed some cinnamon and raisins in our rice. It was good!
I'm a good cook, and rice often eludes me. I like those micro packets (from Costco?) too.
The best advice I got was from an Indian friend. She said just boil it like you would pasta and drain when it's done. I'm sure that's anathema in many places, but it's worked for me.
This makes me feel better!
How long do you boil it? I'd give this a try.
Also, years ago, when I went through a phase of experimenting a lot, I tossed some cinnamon and raisins in our rice. It was good!
IDK. I now live in SE Asia, so rice is always available and is usually in my leftovers, so I don't have to cook it. Anyone who cooks it at home has a rice cooker. Not very long. I'd test it just like pasta. 5 minutes? I'm guessing with that. I never timed it.