Did you know that rice is more than just a way to get more soy sauce (or tamari) into your face? Yep. It can be made into things like mujadara, spanish rice and rice pilaf. I especially love rice pilaf with almonds, and I love it even more when it’s gluten free, dairy free, and nightshade free.
Pinterest is good for a lot of things; finding recipes, getting inspiration for what to cook, and finding a whole lotta craft ideas for toddlers. It’s also been good for showing me a glaring gaping hole in my menu planning prowess.
Seriously hard to believe, I know.
I realized a few weeks ago that I have very few side dishes that I like and want to eat on a regular basis. More often than not, the side dish is a total after thought with something like “salad” or “veggies” added in for posterity.
I’ve even tried to remedy this situation by searching Pinterest for interesting side dishes. Which, on the surface would seem like a really good idea. But if you dig deeper, and actually do the searching, you’ll find that 99% of the side dishes people pin are filled to the brim with cheese, white potatoes, and bread of some kind.
No bueno for someone who is avoiding gluten, dairy, and the nightshades.
So I tried to look through my own archives to see what the hell I used to cook, and discovered that there was a little treasure trove of ideas. I also discovered that rice is more than just a way to get more soy sauce (or tamari) into my face.
I especially love rice pilaf.
Way back when I first started cooking for myself, I thought buying the boxes of Near East Brown Rice Pilaf* was the most gourmet thing I made.
But my visions of rice pilaf grandeur came crashing down when I realized that it was off limits.
Hello, you glutenous and delicious orzo, you.
So last weekend I spent a good 20 minutes on Pinterest looking up recipes for gluten-free rice pilafs only to find that there was at least one ingredient in each recipe that was off limits to me. So, I took the best parts of each one and came up with my own.
I’m happy to report this version is delicious, and happily ate it every meal for 4 days straight.
- 1 cup rice, uncooked
- 2½ cups vegetable broth
- 1 tbs olive oil
- 1 cup onion, chopped
- 1-2 tsp garlic, minced
- 1 cup almonds, loosely chopped
- salt and pepper to taste
- Combine rice and vegetable broth in a rice cooker or medium saucepan with a lid. If using a rice cooker, simply turn on, set to cook, and let the rice cooker do it's job. If cooking rice on the stove top, bring vegetable broth to a boil, add in rice and stir once, reduce heat to low, cover with a lid and cook for about 18 minutes or until all liquid is absorbed.
- While rice is cooking, add oil to a large skillet and heat over medium-high heat. Add in onions and sauté for 5 minutes or until onions become translucent. Add in garlic and sauté for another 2-3 minutes. Set aside.
- Once rice is done (either in the rice cooker or on the stove), stir in cooked onions and almonds and allow to rest for another 5 minutes, covered.
- Serve hot!