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Enjoy Chef
Janet's delicious rice and side dish recipes.
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Recipe Menu
Vegetarian
Gluten Free Casserole
Serves
6 to 8
Ingredients:
Brown
rice, cooked, approx. 2 cups (or if you are trying to cut carbs,
substitute quincoa)
Sauce:
2 tbsp veg oil
1 tbsp butter
1 cup chopped roasted red onion
3 cloves garlic, chopped finely
3 roasted shallots, chopped finely
3 roasted red peppers
3 roasted yellow pepper
3 stalks of peeled and chopped celery
2 28 oz cans of organic tomatoes
1-5 oz can tomato paste
3 tsp brown sugar
¼ cup chopped fresh Italian parsley
2 bay leaves
½ cup good red wine
Hint of Leah and Perrins
Salt and pepper to taste
*pan fried mushrooms optional
Cheeses:
3 4 cups mozzarella cheese, grated
¼ cup freshly grated parmesan cheese


Wild
Rice/Cranberry Stuffing or Side Dish
1 cups chopped
yellow onion
2/3 cup chopped celery
1/4 cup butter
3 1/2 cups chicken stock
1 cup wild rice, washed and drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup brown rice
1 cup dried cranberries
1/2 cup roasted chopped walnuts
1 tablespoon fresh lemon juice
1 tsp dried thyme, 1 tsp savory
Saute onion and vegetables in butter until soft. Bring chicken broth
to boil. Add two rices and simmer 15 min or until "al dente." Mix
all ingredients together and bake in casserole dish at 350 oven
for 30 minutes, adding 1/2 cup hot water. Or stuff into turkey or
chicken as filling.


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