These unique brown rice pilaf recipes are sure winners with their unique flavors and ingredients plus the benefit of being gluten-free dishes. They are very appealing to many health conscious people and those suffering from gluten allergy, intolerance or celiac disease.
Many people with different conditions avoid gluten; some of the most common disorders are gluten intolerance or allergy and celiac disease.
Celiac disease is an autoimmune disease that has a known trigger, which is the gluten portion of many grains, wheat being the main one. It is now believed to be much more common than medical professionals originally thought.
The main symptoms of celiac disease are bloating, gas, diarrhea, constipation, weight loss, anemia, osteoporosis, lassitude and depression. However, sometimes there are few or no symptoms. The disease, however, blocks the proper absorption of nutrients to the body and can cause malnutrition, anemia, infertility and osteoporosis, to name a few.
The University of Chicago Medical Center states that, “The study, published in the 10 February 2003 issue of the Archives of Internal Medicine, found that one out of every 133 Americans has celiac disease. Since only about one out of 4,700 Americans has been diagnosed, this means that 97 percent of cases in this country go undetected.”
These fares can be served as a main dish with side suggestions being either a soup or salad for a nice light meal, or they could be used as a side dish themselves.
Mushroom and Apricot Brown Rice Pilaf Recipe
- 2 teaspoons extra virgin olive oil
- 2 Portobello mushrooms, chopped
- ¼ pound chopped button mushrooms
- ½ small onion, diced
- 1 cup brown rice uncooked
- 2 cups water
- salt and pepper to taste
- ½ cup fresh or dried apricots diced
- ½ cup chopped walnuts
- 1/8 c. chopped fresh parsley
- 1/8 c. chopped fresh thyme
- ½ teaspoon apple cider vinegar
In a saucepan, sauté mushrooms and onions in olive oil stirring very frequently over medium high heat, about eight minutes. Stir in water, salt and pepper and rice, then bring to a boil.
Cover, reduce heat to medium low and simmer until liquid is completely absorbed. Remove covered saucepan from heat and set cool 10 minutes. Uncover and fluff with a fork.
Put in a large bowl and add apricots, walnuts, herbs and vinegar then stir to combine. Serve immediately.
Shrimp and Radicchio Brown Rice Pilaf
- 2 teaspoons extra virgin olive oil
- 1 leek sliced
- salt and pepper to taste
- 1 cup uncooked brown rice
- 1 cup water
- 8 ounces bottled clam juice
- ½ pound peeled and de-veined shrimp sautéed or grilled
- 1 head radicchio cored and chopped roughly
- 1/8 cup fresh parsley
- 1/8 cup fresh tarragon
In a saucepan, sauté leeks, salt and pepper in olive oil over medium high heat, stirring often (about every eight minutes). Stir in rice, water, and clam juice and bring to a boil. Cover, reduce heat to medium low and simmer until liquid is completely absorbed.
Remove from heat and allow to sit 10 minutes, then fluff with a fork. Transfer to a large bowl and add cooked shrimp, radicchio and herbs and toss. Serve immediately.
Valerie Garner - Hi, I'm Valerie a midlife lady who loves to learn new things, photography, reading, writing, and drinking coffee with friends. I've ...
