Tag Archives: Gluten-Free

Saffron Rice with Corn (Arroz Amarillo con Maíz)

Perfect as a side dish, this saffron rice with corn one-pot dish is easy and deliciously infused with saffron. It is cooked with chicken broth; however, vegetable stock will work just fine if you prefer a vegetarian version.  This full-flavor rice can accompany any seafood or meat entrée. The rice is cooked pilaf style, meaning that the raw rice is fried first so that the grains will be soft but stand apart. Do not use pre-cooked, pre-seasoned, or converted rice for this recipe. These types of rice will not absorb the flavors or produce the right texture.

Course: Side Dish
Cuisine: Spanish
Diet: Gluten-Free
Level: Easy
Prep: 20 mins
Inactive: 10 mins
Cooking: 20 mins
Total: 50 mins
Yield: 4 to 6 servings

Ingredients

  • 1/4 teaspoon saffron threads, toasted. (Note: You can use 1/4 teaspoon bijol powder if saffron is not available. The recipe will taste as good, and you will get the yellow color called for, but saffron, with its distinctive and delicious flavor really makes this dish. Bijol is a condiment found in stores catering to Hispanics.)
  • 1/4 cup hot chicken broth (preferably homemade), for steeping saffron threads or dissolving bijol powder
  • 1 1/2 cups raw long-grain white rice (preferably not converted)
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, peeled and finely chopped
  • 1/2 small green bell pepper, trimmed, seeded, ribs removed and finely chopped
  • 1 sweet banana pepper or 1 jarred pimento, finely chopped
  • 1 stalk celery, finely chopped
  • 3 large cloves garlic, smashed, peeled, and finely minced or pressed through a garlic press
  • ¼ teaspoon freshly ground cumin
  • 2 whole plum tomatoes, finely chopped
  • 2 ½ cups hot chicken broth (preferably homemade), for cooking rice
  • 1 tablespoon freshly squeezed lemon juice
  • 6 dashes of hot sauce (preferably Tabasco)
  • Chopped flat-leaf Italian parsley (small tender stem and leaves only), to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bay leaf
  • ¼ cup pimento stuffed green olives
  • 2 teaspoon capers
  • 1 cup frozen or fresh corn
  • 1/3 cup good-quality dry white wine (Note: Instead of wine, for variety, try 4 ounces of a good-quality beer, or ¼ cup good-quality medium Spanish sherry such as Jerez. Delicious!)

Directions

  1. Put the rice in a large bowl and cover with cold water until it reaches 2 inches above the rice. Stir and leave to soak for 10 minutes. Carefully pour off water, leaving rice in bowl. Cover rice with cold water. Using hands, gently swish grains to release excess starch. Pour off the starchy water as often as needed until the water runs nearly clear, at least 2 more times. Drain rice in a fine-mesh strainer. Set aside. (Note: If you skip this step, the rice will not be fluffy. This step removes the starch from the rice so it will not stick.)
  2. In a 3-quart saucepan or small Dutch oven with a tight-fitting lid, heat the oil and butter over medium-high heat. Add the onion, pepper, and celery. Season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally.
  3. Meanwhile, if using saffron, cover the toasted saffron threads with the ¼ cup hot broth and allow it to sit for 5 minutes. This helps the saffron flavor diffuse out of the threads and throughout the rice while it cooks.
  4. If using bijol power, add it the ¼ cup hot broth and stir to dissolve. Set aside.
  5. Add garlic to the onion mixture and cook until fragrant, about 1 minute.
  6. Add cumin and tomatoes. Cook for 5 minutes, stirring occasionally.
  7. Add the rice and stir to coat well with sauté. Cook for 5 minutes, stirring almost continually.
  8. Add saffron broth mixture or bijol broth mixture, the 2 1/2 cups of hot broth, lemon juice, Tabasco, parsley, bay leaf, olives, capers, corn, and ½ teaspoon salt. Stir well. Taste and add salt and black pepper, only if required. Bring to a rapid simmer. Cover (Note: If the lid does not fit tightly, cover the saucepan tightly with a sheet of heavy-duty aluminum foil and then replace the lid to trap moisture and steam.) Reduce heat to the lowest possible setting and cook for 20 minutes. (Note: Do not remove the lid or stir while the rice is cooking. If you remove the lid of your pan during cooking, all that steam will quickly escape from the pan, leaving your rice undercooked in the allocated time as this steam is what cooks the rice.)
  9. When rice is done, remove the pan from heat. Pour in the wine and allow to rest covered for 10 minutes.
  10. To serve, turn rice over carefully from the bottom with a large folk, to distribute the flavors evenly. Remove bay leaf, transfer to a serving bowl, and serve immediately.

Zucchini Rice (Arroz con Calabacines)

Perfect as a side dish or standalone vegetarian meal, this zucchini rice one-pot dish is easy and delicious. This full-flavor rice can accompany a simple grilled fish or chicken. It is also a great accompaniment to a mix green salad for a vegetarian dinner. The rice is cooked pilaf style, meaning that the raw rice is fried first so that the grains will be soft but stand apart. Do not use pre-cooked, pre-seasoned, or converted rice for this recipe. These types of rice will not absorb the flavors or produce the right texture.

Course: Side Dish
Cuisine: American
Diet: Gluten-Free
Level: Easy
Prep: 10 mins
Cooking: 20 mins
Total: 30 mins
Yield: 4 servings

Special Equipment

  • Large bowl
  • Fine-mesh strainer
  • 3-quart heavy saucepan or small Dutch oven with tight-fitting lid

Ingredients

  • 1 cup raw long-grain white rice (preferably not converted)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 fresh jalapeno pepper, cored, seeded, and finely chopped
  • Kosher salt
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, smashed, peeled, and finely chopped
  • 1/4 teaspoon freshly ground cumin
  • 1/2 teaspoon dried oregano, crumbled (Preferably Dominican, Mexican or Greek oregano)
  • 1 cup crushed tomatoes in puree
  • 1 tablespoon freshly squeezed lime juice
  • 2 zucchinis, sliced
  • 2 cups hot water
  • Chopped fresh cilantro (small tender stem and leaves only), to taste

Directions

  1. Put the rice in a large bowl and cover with cold water until it reaches 2 inches above the rice. Stir and leave to soak for 10 minutes. Carefully pour off water, leaving rice in bowl. Cover rice with cold water. Using hands gently swish grains to release excess starch. Pour off the starchy water as often as needed until the water runs nearly clear, at least 2 more times. Drain rice in a fine-mesh strainer. Set aside.
  2. In a 3-quart saucepan or small Dutch oven with tight-fitting lid, heat the butter and oil over medium-high heat.
  3. Add the onions and jalapeno pepper. Season with salt and pepper to taste. Cook until the onions are transparent, about 3 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Add tomatoes, cumin, oregano, and lime juice. Stir to combine and cook for 3 minutes.
  6. Add the rice and stir to coat well with sauté. Cook for 5 minutes, stirring almost continually.
  7. Add the zucchini and cook, scrapping the bottom of the pan to prevent sticking, for 2 minutes.
  8. Add water, 1 teaspoon salt, and cilantro. Stir and mix well. Taste for seasoning and add salt and pepper, only if needed. Bring to a rapid simmer. Cover (Note: If the lid does not fit tightly, cover the pan tightly with a sheet of heavy-duty aluminum foil and then replace lid to trap moisture and steam). Reduce heat to the lowest possible setting and cook for 20 minutes. (Note: Do not remove the lid or stir while the rice is cooking. If you remove the lid of your pan during cooking, all that steam will quickly escape from the pan, leaving your rice undercooked in the allocated time as this steam is what cooks the rice.)
  9. To serve, use a large folk to turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl and serve immediately.

Gluten-Free Berry Crumble

This Gluten-Free berry crumble recipe is my favorite summer dessert, with the perfect balance of sweet to tart, tender to crisp, and fruit to crumble. Vanilla ice cream on the side is highly recommended.

Course: Dessert
Diet: Gluten-Free
Level: Easy
Prep: 30 mins
Cook: 35 to 40 mins
Additional: 15 mins
Total: 1 hr 25 mins

Special equipment

  • Stand mixer with a paddle attachment
  • Large mixing bowls
  • 9 by 13-inch baking dish
  • Flour sifter
  • Whisk
  • Cooling wire rack

Ingredients

  • Non-stick cooking spray, for greasing baking pan
  • Vanilla ice cream, for serving

Filling

  • 1 cup fresh blueberries
  • 1 cup fresh red raspberries
  • 1 cup fresh black raspberries
  • 1 pound fresh strawberries, halved, or quartered if large
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 lemons, zested
  • 3 tablespoons freshly squeezed lemon juice
  • Pinch cayenne pepper

Topping

  • 1 cup America’s Test Kitchen gluten-free flour blend, at room temperature, recipe follows
  • ½ cup old-fashioned oats
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, at room temperature

America’s Test Kitchen Gluten-Free Flour Blend

Yield: 42 ounces (about 9 1/3 cups)

Ingredients

  • 4 ½ cups plus 1/3 cup white rice flour (Bob’s Red Mill strongly recommended)
  • 1 2/3 cups brown rice flour (Bob’s Red Mill strongly recommended)
  • 1 1/3 cups potato Starch (Make sure you use potato Starch, not potato flour)
  • ¾ cup tapioca starch
  • 3 tablespoons instant nonfat dry milk powder

Direction

Mixing gluten-free flour blend

In a large bowl, gently whisk all ingredients together until well combined. (Note: Take your time and make sure it all gets turned over well.) Then sift the flour blend. To ensure freshness, transfer blend to an airtight container and refrigerate for up to 3 months. Bring it to room temperature before using in a recipe.

Making the Gluten-Free Berry Crumble

  1. Preheat the oven to 350 degrees F.
  2. Lightly coat a 9 by 13-inch baking dish with non-stick cooking spray. Set aside.
  3. In a large bowl, make filling by combining the blueberries, raspberries, strawberries, granulated sugar, the cornstarch, lemon zest, and lemon juice. Toss until combine. Pour the berry filling into the prepared dish in an even layer. Set aside while preparing topping.
  4. Make topping by combining the flour, granulated sugar, brown sugar, oats, cinnamon, nutmeg, vanilla and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the mixture is crumbly. Distribute the topping evenly over the berries, covering the fruit completely. Bake for 35 to 40 minutes, until the juices are bubbly, and the topping is browned.
  5. When done, remove crumble from oven and let rest on a wire rack for 15 minutes before serving. Serve warm or at room temperature with vanilla ice cream.