An easy and flavourful rice dish perfect for serving alongside curries, naturally gluten-free, dairy free and vegan friendly!
Yield: 5 to 6 servings
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Gluten-Free Vegan Peas Pilau Rice
Pilau rice is one of those staple dishes that can be manipulated easily and it's one of the easiest ways to elevate a boring bowl of rice. Pair it with just about any curry and you've got a winning meal, but it was absolutely perfect with this gluten-free 20 minute massaman beef curry!
Don't be intimidated by this dish--it may seem like a bit of a strange process for cooking rice, but trust it. It'll be tasty and full of flavour! I've seen peas pilau dishes in a number of curry houses that use two different types of peas. I've opted for Petits Pois because I love how tender and sweet they are, but you can use whatever is your favourite!
This lightened up rice pilaf is bursting with fresh citrus flavours and succulent salmon and whips up in under 20 minutes!
Yield: 4 servings
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Gluten Free One Pot Salmon Lemon Pilaf
This dish just scream spring and early summer. It's a perfect light option for warmer weather that is still filling and full of all the nutrients and goodness you need. I love the way the flaked salmon adds another dimension to this dish and the fresh squeeze of lemon with the zest is pretty unbeatable. We kept things simple and dairy free in this version, but you could totally grate over a nice hard cheese like Pecorino or Parmesan for an added layer of depth.
Special thanks to Sabbini for the fabulous background tiles used in this post.
Ingredients:
For the pilaf 1 white onion, diced 1 garlic clove, diced 1 lemon, zest and juice 2 tablespoons olive oil 200 grams long grain rice 240 grams boneless, skin-on salmon fillets 250ml water 250ml chicken stock fresh parsley black pepper* sea salt (optional) Need a conversion? Use this handy chart.
*Note: You'll want plenty of black pepper.
Heat one tablespoon of the olive oil in a pan and fry the salmon for about 30 seconds on each side to sear. Don't worry if some of the skin is stuck to the bottom of the pan, it'll add more flavour! Remove the salmon from the pan and set aside.
Add the remaining oil to the pan and fry the garlic and onion until fragrant and translucent, no more than five minutes.
Add the rice and stir to coat in the oil and allow to slightly toast.
Add the chicken stock and the water and cover and simmer until the water is evaporated, about 13 minutes.
Flake the salmon into good-sized chunks while the rice simmers. Once the water has evaporated, stir through the salmon and a good bit of black pepper. Cover and remove from the heat and allow to rest about 10 more minutes.
Stir in the lemon zest and juice, sprinkled over fresh parsley and great over cheese (if using) and serve.
This 20 minute, one-pot Spanish rice dish is full of succulent chicken and chorizo and will be a new family favourite! It's also naturally gluten-free and dairy-free, too!
Yield: 6 to 8
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Gluten-Free 20 Minute Chicken Chorizo Paella
This paella recipe will be a new family favourite; I guarantee! You won't believe how tasty and how it quickly it is prepared, either! If there are three things most kids love, it's chicken, rice and sausages. This classic Spanish dish features all three; plus, it's the kind of thing that, after you make it the first time, you'll be able to make it with your eyes closed!
There are a few secrets you should take into consideration before making this dish:
Use boneless and skinless chicken thighs--they are much more juicy than breasts and will cook faster
Use a good chorizo, one that you would happily eat on its own
Don't be shy with the saffron and the smoked paprika--they really make the dish what it is
Don't be afraid to swap out or add in ingredients that you'd like to eat
If you can't find paella rice, you can use risotto rice or simply white long grain rice
Do not stir the paella while cooking; a nice crunchy crust will form on the bottom and the edges that will be to die for. Your kids will probably turn up their noses and complain that it's burnt. Let them. There'll be more for you to savour; no sense wasting the goods on fussy eaters; it'll be our little secret
Ingredients:
For the paella 1 tablespoon olive oil 1 tablespoon smoked paprika 1 onion, diced 1 red bell pepper, diced 1 lemon, halved 1 garlic clove, minced 2 bay leaves 130 grams chorizo, diced 150 grams frozen peas 300 grams white long grain rice* 400ml chicken stock 750 grams chicken thighs, boneless and skinless, cut a few strands saffron fresh parsley sea salt (optional) black pepper
*Note: You can use paella rice, but it'll take longer to cook.
Whenever we go to Spain, there are two things we live off of: delicious
paella and ice cold sangria. Paella in Spain is so tasty and
varied--you'll find some with nothing but seafood plucked straight from
the warm Mediterranean or you'll find some full of a variety of meat.
I'm not naieve enough to believe that my homemade, 20 minute quickie
even comes close to what the authentic dish tastes like, but it is a
close second and a nice treat when we're home and dreaming of Spain's
sunny weather!
Instructions:
Heat the olive oil in a pan and fry the onion and garlic until fragrant and the onion is translucent.
Add the rice and mix well to toast it. Add the bell pepper and allow to sizzle for about a minute.
Pour in the chicken stock, chicken thighs, chorizo, saffron, paprika and bay leaf and cover, leaving to simmer and allowing the liquid to absorb. This should take about 20 minutes. *Important tip: try not to stir the paella; you want a nice crunchy crust to form on the bottom to make it as authentic as possible.*
Once most of the liquid has absorbed, finish with a good squeeze of lemon juice and a sprinkle of fresh parsley. Season with pepper and sea salt if necessary.
This 20 minute, one-pot Moroccan stew is packed with veggies but the star is the gluten free MOR sausages spiced with harrisa paste and bursting with chickpeas, red peppers and delicious pork!
Yield: 4-6 servings
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Gluten Free One Pot Moroccan Sausage Stew
With it warming up here in Manchester, being in an un-air conditioned kitchen is pretty much as unbearable as it gets. Plus, running the oven all day just adds to the overall heat in the house and nobody needs that when it's well into the 80s. The weather really makes this dish perfect for this time of year; it's a shame that stews are generally reserved for colder months, when they are just as comforting and can be made lighter and perfect for summer.
This recipe is the epitome of cooking for the lazy. Virtually everything comes from a tin or a can and all you have to do is open, drain and pour. This is a hallelujah recipe because it's so easy, so yummy and effortless. You don't even have to mess around with adding lots of seasonings for flavour because the sausages have it under control. And those sausages?
They are 100 per cent gluten free pork sausages filled with Moroccan spices, cauliflower, chickpeas and red peppers from the amazing people (and my new bezzie marras) at MOR. Each serving of these sausages contains much less fat than standard sausages.The fine folks at MOR have also used veggies that are high in protein, fibre and vitamins B6, C and K--basically, these are healthy sausages, guys.
Disclosure: This is a sponsored post for MOR Food.
I have been compensated for this post, however all opinions remain my
own and I was in no way influenced by the company. Should you choose to
purchase the products, I will not receive a commission or any monetary
compensation. You can review my disclosure policy in full here.
Whip up this orange chicken takeaway favourite without the gluten and with all the flavour!
Yield: 4 servings
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Gluten Free Easy Orange Chicken
Nothing beats a Friday night takeaway. Relaxing at the end of a long week and enjoying the fruits of someone else's labour of love in the kitchen is my idea of a good way to relax. Unfortunately, it's not always easy to find a reliable takeaway that definitely won't contain gluten or be cross-contaminated, so the next best thing is to make those takeaways yourself. Don't feel intimidated by the long list of ingredients, it's really easy to whip up this delicious dish and I guarantee, it'll be added to your rotation of favourite meals!
This better-for-you cinnamon and spinach gluten free chicken thigh curry will have the whole family singing your praises!
Yield: 6 servings
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Gluten Free Cinnamon & Spinach Chicken Curry
Not every curry is full of spices that make your eyes water and your nose run. Some curries have a sweetness to them and are just comforting and lovely, like this one. Sure, there's a little kick from the cinnamon but sweet tomatoes, rich spinach and a dollop of yoghurt tame that right down. I originally shared this recipe on my blog back in 2013, but since then, I've adjusted the spices a bit more, halved the amount of Greek yogurt and swapped the gluten-filled orzo I used to serve it with for rice. It's still delicious, though--and great for leftovers the next day, warmed and rolled in a gluten free wrap? Yas, please.
Piles of pilau rice--fragrant lightly spiced rice served with vegetables or nuts--usually accompany a curry, but I wanted something a little less heavy on the spice and served up simple basmati with a knob of butter forked through, seasoned with salt and sprinkled with golden linseeds because they are so good for you and more than just a topping for a yummy vegan butternut squash and leek soup.
Yesterday, I tickled your taste buds with the most delicious red enchilada sauce. Today, I'm showing you one of the many ways you can use that sauce! This enchilada casserole, full of Mexican-spiced chicken, sweet corn, coriander and my own Mexican rice, was an enormous hit with my family.
This creamy mushroom risotto is naturally gluten free and finished with a luscious sage oil & Parmesan crisp!
Yield: 2
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Gluten Free Portabello Risotto with Sage Oil & Parmesan Crisp
I carry my tension in my shoulders and when I've had a stressful day and need to unwind, nothing relaxes me more than laboriously stirring a skillet of risotto. The thing about a good, creamy risotto is that you have to pay it attention. You have to shower it with wine, feed it stock and slowly coax it together. You can't rush a good risotto - although you can successfully pull off a decent slow cooker risotto.
I first shared this recipe four years ago and it is a dish that we have had a lot over the years! You don't have to use portabellos; you can use your favourite mushroom. But if you do; definitely pair them up with the nutty Parmesan! And those Parmesan crisps are a fun way to bring in a bit more flavour to your dish.
Review of fruity and nutty Persian jewelled rice dish with cranberry and walnut from Amira!
Yield: 4 servings
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Jewelled Persian Rice with Pomegranates, Walnuts & Parsley
We're big rice eaters; it's definitely one of our staples. Recently, I've become completely enthralled with Middle Eastern cooking and am enjoying being swept up in the rhapsodic flavours of spice mixes like ras-el-hanout and rediscovering the juicy sweetness of plump Medjool dates and figs. So when a PR rep got in touch to ask if I'd be interested in reviewing Amira Superior Aromatic Rice by recreating a Persian rice recipe, I leapt at the chance!
Slowly cooked chicken sweetened with apples and honey served with turmeric rice studded with flaked almonds and jewels of dried cranberries. An unusual, but tasty Easter dinner alternative!
Yield 2 to 4 servings
Crock Pot Apple Pie Chicken with Turmeric, Cranberry & Almond Rice
I know what you're thinking: Apple pie with chicken?! but I promise you, I've not gone completely mad. Apple and meat dishes are usually made with pork and occasionally beef, but not so much chicken. That's what was most intriguing about this flavor combination for me. But, it really works together and it tastes fantastic. I think it's striking and unusual enough to be used as an Easter dinner recipe, too; you know, if you wanted a break from ham.
Tender thinly-sliced sirloin marinated with onions, soy sauce, sesame oil and pears!
Yield 2 to 4 servings
Beef Bulgogi & Rice Korean Barbecue
This beef bulgogi recipe is easy to follow and a perfect introduction to delicious and authentic Korean food. Thin slices of sirloin are marinated in a sweet mix of soy sauce, sugar, garlic, pears and sesame oil for a tender, melt-in-your-mouth beef dish.
I've had lots of bulgogi in my lifetime--a dish introduced to me by my dad who lived in Korea for a while. The bulgogi I've had has always been the results of a labor of love from some petite Korean grandmother, who had gifted the barbecue to us in a slightly warped Tupperware container. As a result, this truly magical dish was something that I attributed to these women, an offering of their culture, a memory of taste and flavor that I wouldn't be able to recreate.
This #easy dinner is perfect for a busy weeknight. Made with #ham and creamy #mascarpone and cooked effortlessly in the crock pot for a flavorful dish!
Yield 4 servings
Ham & Mascarpone Crock Pot Risotto
This is one of those dinners that is comforting and quick. In the middle of a nightmare week, it's exactly that type of thing that I crave: flavorful and filling comfort food. I love making risotto in the crock pot, you get the great creamy texture without the labor of love of standing with a ladle, slowly stirring in stock.
Don't get me wrong--I love making risotto that way, too, but sometimes, the to-do list is too long to justify standing in one position for 20 minutes just for a plate of rice. That's where crock pot risotto comes in. While the risotto cooks to perfection, you can get on with your stuff and still feed your family a wholesome meal. You'll practically be Superwoman for pulling this one off.
For this dish, I used a hunk of smoked ham or gammon that was just occupying space in my freezer with no real purpose. The risotto rice is your standard arborio but it's from a gourmet producer who added black olives and sun dried tomatoes to the packet. Of course, you could use normal arborio rice and it will turn out just as nice. To make this risotto creamier, I've stirred in a good helping of mascarpone and topped with shredded cheese, too. Like I said, this is proper comfort food.
This delicious rice dish is perfect for using up leftover turkey! Serve it as a hot main course or a cold salad.
Serves 8
Boxing Day Jewelled Rice
Turkey is the best thing about Christmas. Hands down, no question. But by the third day or so, I get a bit turkeyed out. This easy rice dish is a delicious and versatile way to use up leftover turkey this holiday season! It echoes the flavors of a traditional Christmas meal with cranberries, orange juice and zest. The flaked almonds add a nice crunch, as does the delicate bite of wild rice.
In all honesty, we made this dish using leftover Thanksgiving turkey, but will most likely recreate it in the days after Christmas, too. You can plan to serve this dish cold as a salad or hot as a main or side dish. It was so hearty and filing that we ate it as a main course.If you want to serve it cold, make it with olive oil instead of butter. This recipe was adapted from Good Food magazine.
This effortless crock pot pumpkin risotto is tender and full of autumnal flavor!
Feeds 2 adults; 1 toddler with leftovers
Crock Pot Pumpkin Risotto
This crock pot pumpkin risotto combines two of my favorite things about Fall: pumpkins and my slow cooker! As soon as the weather gets chilly and the leaves start to change color, the crock pot takes prominent space on my counter top. I probably cook with it at least three times a week in the Fall and Winter. And at this time of year, every time I go to the grocery store, I come back with a pumpkin or squash. I just can't resist.
The day I made this, I wanted something comforting but easy to make. A rummage through my cupboards resulted in a forgotten bag of arborio rice and I was sold on the idea of an indulgent, comforting risotto. I wasn't sold on the idea of standing at my stove for 20 minutes, lovingly stirring the temperamental rice into subjection, however. I'd heard about making a risotto in the oven, but I think it gets too dry and crisp on top. The next best thing, of course, is the slow cooker!
I love how tender the rice is while still being just al dente. The grains swell almost to the size of orzo with the delicious liquid. I added in a bit of verjus with the white wine for added tang and I think it works really well with this dish. Especially if you spritz the risotto with a bit more verjus just before serving. It's mouthwatering.
A pile of rice, tender beef and mushrooms with vegetables sits beneath a soft-set fried egg in this classic Mauritian dish!
Feeds 2 adults
Beef Bowl Inverse Recipe
Bol Renverse is a popular Mauritian dish and this Beef Bowl Inverse is a nod in that direction. This dish is subtly flamboyant and touts mystery from the start. Traditionally, you're meant to serve it on a plate with the bowl still covering the goodness inside. Then when the bowl is lifted, everyone's meant to ooooh and ahhh and applaud the chef on their cunning. It's dinner and a show in one without the pesky danger of flambe.
Much like a stir fry, anything you want can go in your reverse/inverse. If you've got veggies to use up before they rot, then this makes a refreshing change from the usual everything but the kitchen sink stew. Plus, that silky soft set yolk just coats everything in a velvet blanket of protein and eggy goodness. It's definitely the best part of the dish. If you like your yolks runny.
Remember: if you plan on serving this dish to children, pregnant women or the elderly, you've got to cook that yolk all the through. People with compromised or underdeveloped immune systems can get salmonella-induced food poisoning from runny eggs, so says medical staff around the globe. At the very least, if you must feed runny eggs to anyone in the at risk group, be sure to use pasteurized eggs as these carry a lesser risk.
A twist on classic Caribbean Jerk Chicken slow cooked in a sweet and fiery Jerk glaze before crisping up in the grill. Served with roasted limes and authentic rice and peas, this recipe is a solid family favorite!
Feeds 2 adults; 1 toddler with leftovers
This isn't your authentic Jerk Chicken recipe, well not fully. The term jerk refers to both the spices that are used and to the technique applied to the protein. We've got the spices down, so in that sense of the recipe, we're on point. I didn't bother with the technique, though. Instead of jerking the chicken around to tenderize it and coax it to break down, I've allowed the slow cooker to do all the hard work. The crock pot tenderizes and cooks the meat and I just finish off with an extra drizzle of the sweet and hot glaze before letting it crisp up in the grill/broiler. It's a you scratch my back, I'll scratch yours kind of relationship and I completely dig that.
I was born on a US military base in the Caribbean. While none of my immediate family are Caribbean, I believe location plays an important role in a person's make up and I consistently find myself inspired by and enthralled with Caribbean food. We only lived in the Caribbean for about 2 years and I don't remember much about it (other than what I see on slightly embarrassing home videos) but food from the region resonates with me.
I love how easy this dish is and how much flavor you can really pack into that glaze. I stored the leftover glaze (that wasn't contaminated by raw chicken) in a jar in the fridge for two weeks and used it like you would barbecue sauce. Unbelievable.
Succulent ribbons of beef with soft rice and a rich marinade combine to make a home cook's version of this classic takeaway dish!
Feeds 2 adults; 1 toddler plus leftovers
Beef with broccoli is one of those dishes we have multiple times a month. We just get a hankering for the rich sauce, the thinly sliced ribbons of medium well beef and the crunch of fresh, lightly steamed broccoli all sitting on a bed of fluffy rice. How could you not crave that, right?
There was a time when food like this would have been relegated to takeout night, but with the purchase of a good quality wok, a dose of confidence and guidance from a few cookbooks on Asian cooking, we enjoy all our favorite Asian restaurant dishes in the comfort of our own home. And you know, there's nothing better than digging into a steaming plate of this beef with broccoli with night falling outside and feet pushed into slippers.
It's comfort food that you wouldn't expect to be comforting. The key to making this dish a success lies in two components: you need beef sliced ribbon thin. Invest in a good chef's knife or, for a more authentic feel, a heavy-handled cleaver. Our cleaver is one of three knives my husband had when I met him and he loves wielding it around, chopping everything from beef to fruit with it. Must be a man thing. But seriously, slicing the beef ultra thin means your family can eat twice off of one steak. And actually get full. Man-sized portions included.
The second component you have to get just right to make this dish really sing is the marinade. In fact, you could leave out all of the other ingredients and just serve up a plate of marinated beef. I'm telling you, it's that good.
Mild, subtle salmon gets a zing of energy from rich sesame oil and tangy lime!
Feeds 2 adults
This recipe has planted itself on the rotation list in my house. If you've trolled through past entries on Anyonita Nibbles, then you'll recognize this recipe from back when Anyonita Nibbles was called Poems & Plates. It's not an error, I'm deliberately going through old entries and redoing them and this one's first in line for the makeover.
I first made this almost exactly 3 years ago and we've been having it since, swapping out the vegetables, having it on a bed of noodles instead of rice and adjusting the amount of oil and even how it's prepared. Many of the ingredients remain the same as that initial recipe but there have been subtle changes that have transformed this dish.
I'm Anyonita, an American living in Britain. I was diagnosed with Coeliac Disease as an adult. I am passionate about recreating traditional foods with a gluten-free makeover. Follow my easy, triple-tested recipes to make dishes you wouldn't believe were gluten-free!
This is a hallelujah recipe because it's so easy, so yummy and effortless. You don't even have to mess around with adding lots of seasonings for flavour because the sausages have it under control. And those sausages? 
