Today is the first of 6 weekly installments on A Gluten-Free Holiday. Today over at Diet, Dessert, & Dogs the focus is Healthier Through The Holidays. When you’re done reading my recipe and tips, take Ricki your favorite healthier dish that won’t pack on the pounds. Or, maybe you can share your top tips for staying safe when there’s tempting food everywhere. Either way head over to Diet, Desserts & Dogs to link up or leave a comment to have your chance to win some amazing cookbooks. To see which ones you could WIN this week, look at the end of this recipe.
So from now until the end of the year there will an abundance of food. Everywhere you go people will be trying to give you food, try a sample, buy this buy that. It’s like it’s just floating in the air all around us. I like to think that not being able to eat gluten, dairy or rice is a huge advantage. I can say no to almost everything because I don’t want to get sick from whatever is in that sample they want me to try. Why on earth would I want to take a chance in getting sick and being exhausted at this time of the year. NO THANK YOU!
This time of the year is extra busy for us and we are often out and about. Is that true for you too? This can be a recipe for spending extra money on fast food if I don’t plan. That means I’m also getting extra calories. I don’t know about you but if I’m having extra calories I want it in the form of a piece of chocolate, not some fast food condiment or side dish. Also, if I plan it right, that piece of chocolate won’t even be in the extra calories category.
If you read up on my November Menu Plan you know that I am armed and ready for this month with a plan. Knowing what the obstacles are makes it easier to plan around them. If you want to win one of my prizes from Monday, check out how. The deadline is this Saturday.
One of the many crazy challenges can sometimes be I don’t have time to stand at the stove but I can get something into the oven. This is where the Wild Rice and Mushroom Bake comes in handy. It dosen’t take long to pull together and it can be left to bake in the oven for 2 hours. It can also be cooked in the oven at a higher temp in an hour, if that is all the time you have. This recipe has ground beef in it but you can use another ground meat or keep it vegetarian or vegan. Either way, it’s flexible and delicious. Oh and did I mention it doesn’t cost a lot, it’s packed with good nutrition and low in calories.
Now some of you are thinking, didn’t she just say she can’t eat rice and this is a wild rice recipe? Well rice does bother me but wild rice not a true rice. Wild rice is a grass and is more closely related to bamboo.
Almost always sold as a dried whole grain, wild rice is high in protein, amino acid lysine and dietary fiber, and low in fat. Like true rice, it does not contain gluten. It is also a good source of the minerals potassium and phosphorus, and the vitamins thiamine, riboflavin and niacin.
1-2 tsp organic coconut oil
1 medium yellow onion, diced
1 stalk of celery, preferably with leaves, diced
1 pound white button mushrooms, sliced- with or without stems
1 pound cremini mushrooms, sliced- with or without stems
1/2 – 1 pound organic ground beef
2+ cups organic chicken stock
2+ cups organic beef stock
1/4 – 1/2 cup sour cream
Sea Salt and Pepper to taste
sliced or slivered almonds
In an oven-proof pot, sautee the onions and celery in a little oil on medium high until they start to soften. Now add in the mushrooms and cook until they start to brown and soften. Now remove all of this.
If you are using meat, brown the meat in the pot. If it gives off a lot of oil, drain that extra oil.
Add the vegetables back into the pot, add the wild rice and stock and bring to a boil. Put into a 325 degree pre-heated oven, uncovered, for 2 hours.
About 1/2 to 3/4 of the way into the cooking time you can check to make sure there is still a little stock in the pot. If not you will want to add more.
When the rice is no longer crunchy the dish is done. Remove it from the oven. If you are going to use sour cream, this is when you want to mix it into the dish. Serve immediately and sprinkle with almonds.
Yield: 6-8 servings
I use my round french oven enameled pot from Le Creuset to cook this dish. It’s great on the stove and in the oven and they come is many different sizes and colors.
I use a dairy free sour cream that is soy based. You can use whatever sour cream you prefer. I will say this dish tastes great with or without the sour cream so if you can’t eat dairy or soy, don’t worry. I’ve not made a sour cream with cashews but if you have, that might be a good option. If you try that please let me know how it turns out.
If you are keeping this vegetarian or vegan use vegetable stock instead and omit the ground meat. You can even add in a third type of mushrooms like portobello.
If you want it more like a soup make sure to add extra stock.
I only used half a pound of ground meat and it tasted great, but with less calories. You could also use ground turkey, chicken, veal, pork or meat substitute.
If you don’t have a yellow onion you can use whatever color you have.
If you don’t have coconut oil, why not! Go get some now! You can also use olive oil or a canola oil but the coconut oil has a lot of great health benefits.
If you don’t have homemade stocks be careful when you buy pre-made. Read the labels as many have wheat. I use Kitchen Basics but every time I buy it I always check. You never know when they are going to change their formula.
If you want this to cook in 1 hour, turn the oven up to 375 degrees.
This was shared on Gluten Free Wednesdays on Linda’s Gluten Free Homemaker blog.
Don’t forget to visit Diet, Desserts and Dogs to check out and share more great ideas and recipes. Leave a comment too to be entered to win a cookbook! Here are the two being given away this week.
A Gluten-Free Holiday Schedule & Themes:
November 4th – Healthier Through The Holidays at Diet, Dessert, & Dogs
Let’s all get off to a healthy start this holiday season. Bring Ricki your favorite healthier dish that won’t pack on the pounds. Of, maybe you can share your top tips for staying slim when there’s tempting food everywhere.
November 11th – Thanksgiving Favorites at gluten-free easily
Share your favorite gluten-free Thanksgiving dish from appetizers to desserts at Shirley’s place. We want to see your stuffing, turkey dishes, pumpkin pie, mashed potatoes, cranberry jelly…anything Thanksgiving goes. (To our Canadian friends – please share your Thanksgiving dishes, too! We know you celebrated earlier than the US!)
November 18th – Gifts of Good Taste at Tasty Eats at Home
Who doesn’t love a gift made with love? Share your favorite foodie gift that’s gluten-free. Have a fabulous way to pack a yummy treat? We want to see that, too.
December 2nd –Holiday Entrees & Sides Dishes at The W.H.O.L.E. Gang (That’s right here!)
Bring your families favorite entrees and sides. We’ll will be ready for them all. We know that Haunnkah starts on December 2nd this year but still hope to see some of your favorite dishes.
December 9th – Holiday Breakfast & Brunch at Ginger Lemon Girl
A warm, cozy breakfast or brunch is a wonderful way to start off the holiday. This is a great time to help someone else whipping up your fabulous gluten-free cinnamon rolls or a crumb-topped coffee cake by sharing your favorite recipes.
December 16th – Holiday Desserts at Simply Sugar & Gluten-Free
Just like it sounds – bring your favorite gluten-free Christmas desserts for all to share. Cookies, pies, truffles, cakes, and candies….we want to try them all.
So, get your recipe box out and start browsing…then get in the kitchen and start cooking for the best ever gluten-free holiday!
Here’s a list of what we have for you:
- The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition
by Ali Segersten & Tom Malterre This Thursday’s give-away at DDD!
- Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy
by Jules Shepard
- Artisanal Gluten-Free Cooking: More than 250 Great-tasting, From-scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-free Diet–and Even Those Who Aren’t
by Kelly & Peter Bronski
- More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes
by Stephanie O’Dea (will be released Dec. 28th!)
- Simply Sugar- and Gluten-Free Meals in 20 Minutes: 120 Easy and Delicious Recipes
by Amy Green (will be released January 2011!)