Gluten Free DESIGNER LEFTOVERS Part 1

Continuing along on the rice theme, here are a few ideas on how to use those gluten free leftovers that you may end up with from time to time. I’m sure you’ll find these of value, especially if you live a very busy life or if you simply want to extend your dollar further.

This idea gives you tremendous flexibility when catering to unexpected guests with hungry tums. It is always a challenge to prepare exactly the right amount of food for each meal. If you’re like most people, you probably end up over-estimating how much is needed for any particular meal or occasion. “Better a little too much than not enough.”, as they say.

With grains (in this case, rice) it can be a distinct advantage to deliberately cook two or three times more than you actually need for the upcoming meal. By doing this, you are, in effect, setting the ground work for several meals ahead of time. With a little imagination you are well prepared with the gluten free basics for creating a number of quick, tasty leftover dishes for your starving hordes.

Because brown rice takes so much longer than white rice to cook, the time saving is especially noticed when you cook two or three times as much. You just need to make sure that your stash of cooked rice is stored correctly in the fridge, away from any contamination from other foods. When the family stomachs start rumbling then you are well prepared to use this reserve to create any one of your leftover masterpieces.

Over the next couple of posts we’ll share several simple, quick and easy examples of how to make, what I call, “designer leftovers” i.e. leftovers created with a specific purpose (design) in mind. 

To get started, check out the video presentation below as one example of this kind of application. Without getting critical of any specific ingredients or cooking methods that Bethenny mentions in the above example, focus on the basic idea presented here and then choose ingredients that you feel are right for you.

Some additional ingredient suggestions could include the following:  

– Organic desiccated coconut, sultanas or currants.
– Warming spices such as ginger, cinnamon and turmeric.
– Sweetener alternatives such as Rapadura (dehydrated unrefined sugar cane juice), rice syrup or stevia.

I’m sure your creative mind can think of several other possibilities.

One other point I feel important to mention is that it is OK to add a little more water and cook the grains longer. The longer the cooking, the softer and more digestible the grains will be. Experiment with this and see what you prefer.  We hope this helps.

For your health and gluten freedom.

Warmly,
Sven and Karen

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