Adapted from Vegangela
Note that some FM sufferers won’t be able to tolerate any wine, even if cooked.
- 5 1/2 cups safe vegetable broth
- 3 tablespoons olive oil, divided
- 2 pounds (4 cups) sliced white or baby bella mushrooms
- 1½ cups Arborio rice
- ½ cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 1 tsp truffle oil (optional)
In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large pot over medium-high heat. Add the Arborio rice and cook 1 minute, stirring to coat with oil. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add the mushrooms and cook 1 minute.
Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in the truffle oil. Season with salt and pepper to taste.
Some people might not be able to tolerate carrots, so keep that in mind. This is a great, nutritious baby food puree that is convenient to freeze in cube size for fast meals.
- 1 C. amaranth
- 2 C. water
- dash of salt
- 2 carrots, peeled and chopped
- 2 Tb. olive oil
Add dash of salt to water and bring to a boil. Add amaranth and then carrots. Cook 15-20 minutes or until amaranth has absorbed water. Cool slightly and then puree in food processor with olive oil. Taste for salt and then serve or freeze accordingly.
Millet can be used as a breakfast porridge, as a side or base, like rice, or to make “cakes” or burgers of sorts. Here’s a basic recipe to make plain millet in the rice cooker.
- 1 C. millet
- 2 C. water or safe broth
- 1 tsp. olive oil
- 1/2 tsp. salt
Rinse 1 cup of millet in cool water. Put 2 cups of water or broth into the rice cooker.
Pour millet into the rice cooker and add 1/2 teaspoon of salt, or more, to taste.
Turn the rice cooker on the white rice setting.
- 1 package of gluten free pasta (make sure it’s corn free, if avoiding corn)
- 2 Tb. olive oil
- 1 bunch swiss chard, washed and diced
- 3 C. spinach
- 1/4 C. sunflower seeds
- 1/4 tsp. salt
- 4 Tb. olive oil
Bring salted pot of water to a boil for the pasta. In the meantime, heat 2 Tb. olive oil in pan and saute swiss chard until softened. Add spinach until wilted. Place all of the greens in a food processor with sunflower seeds, salt, and 4 Tb. olive oil. Puree till smooth, tasting for salt and pepper.
Cook the pasta until tender. Top or toss with the greens puree. Cheese can be added for those who tolerate it.
Adapted from the New York Times
- 2 tablespoons canola oil
- 8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
- 1 carrot, julienned
- 6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice
- 2 Tb. green part of scallion, if tolerated
- 2 tablespoons Thai or Vietnamese fish sauce
- 2 to 4 tablespoons chopped cilantro
FOR THE GARNISH
- Chopped cilantro
- Thinly sliced cucumber
- Lime wedges
Heat a large wok over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes.
Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.
Adapted from Baby Foodie
- 1 lb ground chicken or turkey
- 1/2 cup chopped spinach or 1/2 c. steamed fennel
- 1 egg
- 1/2 cup gluten free instant oats
- 1/2 tsp cumin
- 1 Tb. olive oil
- salt and pepper
1. Place all of the ingredients in a bowl. Fold together with your hands until everything is well incorporated and set aside.
2. Pre-heat the oven to 450 degree F and line a baking sheet with tin foil sprayed with safe cooking spray or olive oil.
3. Roll meat mixture into 1″ balls. I find it helps to wet your hands throughout the process.
4. Place the meatballs onto the baking sheet and bake for 10-12 minutes or until meatballs are cooked through and gently browned.
Yield: 30-36 meatballs depending on size
Storage: 3 days in fridge or 3 months in freezer