Have a great, gluten-free morning with Nature's Path Whole O's, an organic whole-grain corn-and-rice cereal just added to the company's line of gluten-free, organic products. These tasty O's are made with all-natural ingredients and sweetened with just a touch of pomegranate juice for a more grown-up taste, but your kids will love them too! They' re free of artificial preservatives and additives, GMOs, and synthetic pesticides. They're a great way to start your day, and a great way to get healthful whole grains into your diet—something that's not always easy to do if you're gluten intolerant.
Bored with eating plain brown or white rice? Falling into a rut by repeatedly preparing the same old rice is a common problem for gluten-free eaters. The monotony may seem necessary to eat safe foods, but fortunately, gluten-free life doesn' t have to be so boring. There's a whole world of gluten-free rice out there and many different ways to flavor it. Try these tips to shake things up, explore new horizons, and treat your taste buds to new tastes and variety.
Simmer-in flavor. Use a gluten-free broth, such as Pacific Natural Foods Organic Free Range Chicken Broth or Organic Vegetable Broth, instead of water to cook rice. Simmering rice in broth is an easy way to make rice pilaf without extra work. You can also crush two to four cloves of garlic and simmer with your rice until the water starts to be absorbed.
"Veg" out and go nuts. Sauté assorted vegetables or nuts in olive oil, butter, or macadamia nut oil, and add into cooked rice. Try mushrooms and shallots; celery, onions, and slivered almonds; spinach, garlic, sliced artichoke hearts, and pine nuts—the combinations you can create are endless.
Sauce it up. For completely different tastes, top rice with or mix in gluten-free pasta sauce, pesto, wheat-free tamari, or a coconut curry sauce.
Explore the world of rice. The world of rice abounds with a lot more than the familiar basmati and brown rices. Try each of these different types of whole-grain rice with their own special taste:
Greek Spinach and Rice
This dish works well when made with long-grain or short-grain brown rice, but it tastes equally delicious when made with lower-glycemic brown kalijira rice. Perfect to serve with a spring or Easter meal, it goes nicely with fish, shrimp, chicken, or lamb.
Adapted from a recipe for Greek Spinach and Rice in Healthier Holidays Going Against the Grain, by Melissa Diane Smith.
1¾ cups gluten-free chicken broth
1 cup kalijira rice
2 Tbs. organic extra virgin olive oil
1 small onion, chopped
5 cups baby spinach leaves
Juice of 1 lemon
PER SERVING: 132 CAL; 3 G PROT; 4 G TOTAL FAT (1 G SAT FAT); 21 G CARB; 1 MG CHOL; 440 MG SOD; 2 G FIBER; 1 G SUGARS