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GlutenFreeda Recipes

Serving the Celiac Community Since 1999

Wild Rice & Chicken Salad

I found this recipe for Wild Rice at Glutenfreeda.com!

Servings: Serves 8

Difficulty: Easy

Ingredients

  • 2 cups wild rice
  • 4-5 chicken breasts, boneless & skinless
  • 2 medium Gala or other sweet apples, chopped but not peeled
  • 1 cup pecans, chopped
  • 1 cup craisins
  • 1/3 red onion, chopped
  • 1/2 red pepper, chopped
  • 3 Tablespoons balsamic vinegar
  • 3 Tablespoons olive oil
  • Salt and fresh ground pepper

Directions

  1. Cook rice per package instructions.
  2. Grill or bake chicken and cut into bite size pieces.
  3. In a large bowl combine rice, chicken, apples, craisins, pecans, onion and pepper in a large bowl.
  4. In a small bowl, whisk together balsamic vinegar and oil.
  5. Pour dressing over chicken/rice mixture. Toss salad and season to taste with salt and pepper.

Polenta Stuffed Peppers

Servings: Makes 4 servings

Difficulty: Medium

Ingredients

  • 2 red, yellow or orange bell peppers, cut in half, seeds & ribs removed
  • 2 teaspoons butter
  • 1/4 cup onion, minced
  • 1 garlic clove, minced
  • 1/2 cup polenta
  • 1-3/4 cups gf vegetable broth
  • 1/4 cup cream
  • 1/3 cup corn kernels, fresh or canned
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon salt
  • 1/4 cup parmesan cheese

Directions

  1. Preheat oven to 375 degrees F.
  2. Arrange peppers in a buttered baking dish.
  3. In a medium saucepan melt butter over medium heat. Add onion and garlic; cook until onions are translucent. Add polenta and stir until blended. Slowly add vegetable stock, stirring constantly. Add cream, corn, basil, cilantro, salt and half the parmesan cheese. Cook and stir until polenta is thick, about 10 minutes. Remove from heat.
  4. Fill peppers with polenta and sprinkle tops with remaining parmesan.
  5. Bake for 25 minutes, until bubbly and golden. Serve immediately.

 

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