It is that time again…
Manic Monday Mixer!
To celebrate the unique nature of blogging, the people who sign up below me in spots 2 & 3 of each list will be my guest hosts. If you are the lucky guest hosts, send me a little about you, your blog, etc… so I can introduce you to the group!
About Me: I am a sahm of 3 boys who have helped bring out my creative side. They have taught me so much about being grateful for the little things. I love being able to share my adventures in gluten free living (both the good & frustrating), saving money, and other creative outlets. I hope you enjoy my blog. As always, I look forward to meeting to bloggers! Each week I enjoy sharing a make-ahead recipe that is (usually naturally gluten free)…
Make-ahead meals is my survival at maintaining healthy eating for my family meaning this is our version of convenience foods (think a box of flavored rice without the fear of allergens) . This rice pilaf recipe is one of those versatile side dishes that I always keep stocked in my freezer, because it goes with everything! With simple swaps of your family’s favorite vegetables, this is easy to make it your own. This is proof of how great simple ingredients can be. When I cook this, I usually have it for dinner that night and toss the other three in the freezer for a later use. Then, I use leftovers to make a flavorful fried rice. Next time try just using toasted almond slices & an onion in place of vegetables. It is so delicious!
Make-ahead Rice Pilaf (4 side dishes; 6 servings each)
1/4 c. oil
6 c. uncooked white rice
2 lrg. carrots, chopped (about 2 cups)
1 c. any vegetable (ideas: corn, celery, peas)
1 med. onion, chopped (about 1 cup)
8 tsp. chicken bouillon granules (obviously make sure it is gf. There a quite a few brands that are)
1. Heat oil over medium. Place rice and vegetables in skillet to cook for 5-7 minutes until lightly browned.
2. Allow to cool. Divide rice between 4 freezer bags. Add 2 tsp. bouillon to each bag. Label for freezer. Freeze.
1. Put frozen rice pilaf in saucepan and add 3 cups of water. Bring to a boil. Then, reduce heat and cook covered for 20 minutes (or until liquid is absorbed).