Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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122 GLUTEN-FREE ENTERTaiNiNG

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BLT Brown Rice Salad

•Soy-free •Dairy-free •Nut-free

bacon, lettuce, and tomato are tossed with brown rice and a yummy vinaigrette

to make this simple side dish. it’s perfect for a picnic or a potluck.

Rainbow Veggie Slaw

•Soy-free •Dairy-free •Nut-free

this is quite a departure from your typical goopy mayo-drenched slaw.

Fresh crisp vegetables in a rainbow of beautiful colors make a delicious

and nutritious alternative to coleslaw.

1 cup (190 g) uncooked brown rice

1½ cups (355 ml) chicken stock or

water

4 slices bacon

2 teaspoons dijon mustard

1 teaspoon honey

3 tablespoons (45 ml) apple cider

vinegar

salt and pepper to taste

1 cup (180 g) diced tomato

1 cup (30 g) baby spinach, julienned,

or 1 cup (30 g) watercress, chopped

1 clove garlic, finely minced

¼ cup (25 g) thinly sliced scallion

Place the brown rice and chicken stock in a small saucepan over medium

heat. Bring to a boil, then reduce the heat to low, and cook for 30 minutes.

Turn off the heat and let sit for 10 minutes, covered.

Meanwhile, cut the bacon into small cubes and cook the bacon in a

small sauté pan over medium heat until crispy. Use a slotted spoon to

transfer the bacon to a plate lined with paper towels to drain.

Take 2 tablespoons (30 ml) of the bacon fat from the pan and transfer

to a small bowl. Whisk in the Dijon mustard, honey, and apple cider vinegar.

Transfer the brown rice to a large bowl, toss with the vinegar mixture,

season to taste with salt and pepper, and let cool to room temperature.

Add the cooked bacon, tomato, spinach, garlic, and scallion to the rice

mixture and toss to combine. Season with more salt and pepper, if desired,

and serve at room temperature.

Yield: 6 servings

Chef’s Tip

Aside from the benefit of whole grains, brown rice has a nice chewy texture

and won’t get dry if you make this in advance and refrigerate it like white

rice will.

5 tablespoons (75 ml) apple cider

vinegar

2 tablespoons (22 g) dijon mustard

¼ cup (80 g) honey

2 tablespoons (30 ml) olive oil

1 teaspoon celery seed

1 cup (110 g) shredded carrot

2 cups (140 g) shredded red

cabbage

1 yellow bell pepper, cored and

julienned

1 red bell pepper, cored and

julienned

1 green apple, cored and shredded

1 (5-inch, or 12.5 cm) broccoli stem,

peeled and shredded

salt and pepper to taste

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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