I feel blessed to like rice dishes, because if I want any other pasta, I have to make it. The only way to have decadence in gluten-free food is to make everything from natural ingredients. I bent the rules with the Alfredo sauce; it's from a jar. This dish features summer squash, Roma tomatoes, California lettuce, and Vidalia onions. I used chicken rib meat because it's more tender than breast meat. I sautéed everything but the rice in sunflower oil, seasoning with Cajun spice and a bit of lemon-pepper. Sauteeing the vegetables on low heat allows the Vidalias to caramelize and adds a beautiful sweet-savory taste to the squash, which is normally tasteless without a lot of help. Last-minute, I added the rice and the Alfredo sauce, a mushroom sauce made by Bertolli. The best I can tell, it is gluten-free, although you have to be a chemist these days to know for sure. The sauce does contain yeast extract and probably a bit more sodium than those with high blood pressure would want. However, there was no mention of wheat or any form of gluten-based substances, so this brand is likely the least offensive to those on a diet like mine. Very soon, I will have to learn to make my own Alfredo sauce using brown or white rice flour and will post the results here.
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Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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