Serves 4-6

Ingredients:

• 1 lb stewing beef, cut into 1-inch pieces
• 2 dried bay leaves
• 1/2 cup chopped onion
• 1 large stick celery, chopped
• 1/2 cup chopped carrots
• 2 Tbsp olive oil
• 355 ml gluten-free beer (I used Redbridge, which is made from sorghum)
• 1/2 tsp salt
• 1/4 tsp pepper
• 14 oz. tin of crushed tomatoes
• 1/2 cup long grain white rice

Directions:

1. In a cast iron pot with a lid, heat the oil over medium heat. Saute the onions, celery, carrots, salt, pepper and bay leaf for 10 minutes.
2. Add the stewing beef, gluten-free beer and crushed tomatoes. Stir and bring to a boil.
3. Once boiling, cover with the lid and turn the heat down to low. Simmer for 3 hours.
4. Add the rice, stir, cover, and simmer an additional 30 minutes. Season with salt & pepper if necessary.

Alternately, you can cook the stew in a casserole dish in a 350° oven. Cooking times will remain the same.

Based on a recipe by Jamie Oliver

Ingredients:

• 1 cup water
• 1/2 cup white & wild rice mixture (recipe calls for Arborio, but I didn’t have any at home)
• 2 green bell peppers, halved and seeded
• 1 Tbsp olive oil
• 2 green onions, thinly sliced
• 1 tsp dried basil
• 1 tsp Italian seasoning
• 1 tsp salt
• 1 pinch ground black pepper
• 1 tomato, diced
• 1/2 cup crumbled feta cheese

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a baking sheet (or line with parchment paper, I love using parchment paper).
2. In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat and set aside.
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin starts to turn brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt and pepper in oil for 2-3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5 minutes. Serve immediately.

Source: AllRecipes

Ingredients:

• 1 lb. extra lean ground beef
• 1 Tbsp chili powder( or to taste; I would add a bit more)
• 1 cup gluten-free chick broth
• 1 cup water
• 2 cup instant rice, uncooked
• 1/2 cup Cheez Whiz
• 2 cups shredded lettuce
• 1 large tomato, chopped

Directions:

1. Brown meat in large skillet.
2. Add chili powder, chicken broth and water. Stir. Bring to a boil.
3. Stir in rice and Cheez Whiz. Cover. Simmer on low heat for 5 minutes, stirring occasionally.
4. Serve topped with lettuce and tomatoes. May be served with chips.

Source: Kraft Canada What’s Cooking Magazine

Ingredients:

• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• Gluten-free soy sauce to taste
• sesame oil, to taste (optional)

Directions:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Ingredients:
2 cups long grain rice
1 cup chopped celery
1/2 cup chopped onions
1/4 cup butter
4 cups gluten-free chicken broth
2 teaspoon gluten-free soy sauce
1 teaspoon oregano
3/4 teaspoon thyme
1/2 teaspoon basil
1/2 cup toasted, sliced almonds

Directions:
1. In skillet, saute rice, celery, and onion in butter until the rice is browned.
2. Place in a greased 2 quart casserole.
3. Combine all remaining ingredients; pour over rice.
4. Cover and bake at 325F degrees for 50 minutes or until rice is done.
5. Top with toasted, sliced almonds.

Source: Recipezaar.com