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Budget-Wise & Family-Friendly GFCF Recipes & Tips for Dietary Treatment of Autism, ADHD & ADD. |
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Traditional Rice Stuffing
Before we gave up gluten, stuffing was a great family favorite. I made it from scratch most often, but we sometimes indulged in the boxed type, and it was always a much looked forward to portion of a meal. This recipe has the same familiar flavor of conventional stuff, but it's made with rice instead. It has become our family favorite for Thanksgiving and Christmas. It's also very good with roast chicken and baked fish. Begin by chopping the celery and onion. Meanwhile, in a 1-quart pot, melt the margarine over medium heat. Add the celery, onion and garlic. Sauté for a few minutes, or until the celery brightens and the onion softens. Add the rice. Cook and stir for 30 seconds, to toast the rice lightly. Add the remaining ingredients: water, broth powder, poultry seasoning, and turmeric if you're using it. Bring the mixture to a boil. Reduce the heat to low. Cover the pot and allow it to simmer for 20 to 25 minutes, or until the rice is tender and fluffy. If you are making this for a crowd, the recipe is easy to increase, the cooking time remains the same, even if you double or triple the recipe. After cooking, you can stuff this into a turkey or chicken, the same as conventional stuffing. Makes 4 servings: 3/4-cup each. Per Serving: 233 Calories; 6g Fat (23.0% calories from fat); 5g Protein; 40g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 358mg Sodium. Exchanges: 2-1/2 Grain(Starch); 1/2 Vegetable; 1 Fat. OR Makes 6 servings: 1/2-cup each. Per Serving: 155 Calories; 4g Fat (23.0% calories from fat); 3g Protein; 27g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 239mg Sodium. Exchanges: 1-1/2 Grain(Starch); 1 Fat. |
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The Christian Counter
Proverbs 30:8 Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me. |