Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (43 page)
Egg-free
This easy and
delicious meal, perfect for company, is adapted from a recipe given to me by Betty Lockwood of Chicago who first served this at a support group gathering I attended. It’s easy and another one that’s ideal to Make and Take.
3 tablespoons extra virgin olive oil
3 links chicken sausages (combination of hot and mild), casings removed
8 ounces cremini or other mushrooms, cleaned and chopped
1 medium onion, diced
1¼ cups Arborio rice
½ cup dry sherry
3 cups good-quality chicken broth, plus more as needed
Salt and pepper to taste
¼ cup grated Parmesan cheese
Preheat the oven to 325°F. Lightly oil a 9 × 13-inch ovenproof baking dish.
In a large ovenproof pan, heat 2 tablespoons of the oil over medium heat. Crumble the sausage into the pan and sauté until no longer pink. Using a slotted spoon, remove to a plate and set aside.
Add the remaining 1 tablespoon of oil and sauté the mushrooms and onion until soft. Add the rice and stir to coat. Return the sausage to the pan and stir. Add the sherry and bring to a boil. Allow the liquid to reduce some. Add the chicken broth. Check the seasonings and add salt and pepper if needed.
*
Bring to a simmer and transfer the risotto to the prepared pan. Bake uncovered for 20 minutes, adding more chicken broth if the risotto looks dry.
Fold in 2 tablespoons of the cheese and return to the oven to bake another 15 minutes, or until the rice is tender but still retains a tiny bit of crunch. Top with the remaining cheese and serve.
The risotto can be made a few hours ahead, if it is not fully baked. Overbaking will cause the rice to be mushy.
Tip
:
I prefer the taste of dry sherry in this recipe, but white wine will work, too.
*
The chicken broth, sausage, and cheese impart plenty of salt to this dish so I do not add salt when I make it. Unless you like a lot of salt in your food, you probably will not need more either.
MAKES 4 TO 6 SERVINGS
I saw a
version of this recipe in
Woman’s Day Magazine
many years ago and several other versions have appeared in my life since. I am not sure if it’s the anchovies or the sautéed Romaine lettuce that called to me, but the results are delicious. Anchovies are standard in this recipe. If you don’t care for them, they can be omitted but add a little salt to punch up the flavor.
12 ounces rice or corn spaghetti
2 tablespoons olive oil
½ cup dried plain bread crumbs (see Pantry, page 272)
1 tablespoon minced garlic
1 cup gluten-free chicken broth
1 head Romaine lettuce, washed, drained, and cut crosswise into strips (about 8 cups)
one 2-ounce can flat anchovies, drained and chopped, or 1 to 2 tablespoons anchovy paste
¼ teaspoon red pepper flakes
5 canned or fresh plum tomatoes, cut into 1-inch chunks
⅓ cup grated Parmesan cheese
Cook the spaghetti in a large pot of lightly salted boiling water until al dente.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bread crumbs and stir to coat with oil. Continue stirring until the bread crumbs are toasted, about 2 to 3 minutes. Transfer to a bowl. Wipe out the skillet.
Heat the remaining tablespoon of oil in a skillet. Add the garlic and sauté 1 minute or until fragrant. Add the broth and Romaine. Cover and cook about 3 minutes or until the lettuce is wilted. Add the anchovies and red pepper flakes and stir to combine. Add the cooked spaghetti and tomatoes and toss to coat. When the mixture is heated through, transfer to a serving platter. Combine the bread crumbs and cheese in a small bowl and sprinkle over the pasta.
MAKES 4
Many people wonder
how to replace cream of mushroom soup in their favorite recipes. There are several alternatives including a recipe for mushroom soup on page 122. This was inspired by a recipe I saw in the
Hartford Courant
and the availability of gluten-free commercial brands of mushroom soup.
3 tablespoons olive oil
3 boneless skinless chicken breast halves (about 1⅓ pounds), sliced into ½-inch-thick strips
1 small onion, finely chopped
1½ cups mushroom soup
½ cup white wine
⅓ cup thinly sliced sun-dried tomatoes
2 tablespoons fresh chopped basil
1 tablespoon red wine vinegar
6 ounces fettuccine or other wide gluten-free noodle, cooked and drained
¼ to ⅓ cup grated Parmesan cheese, optional
Heat 2 tablespoons of the oil in a large skillet over medium heat. Brown the chicken for about 5 minutes on one side. Turn and brown on the other side about 3 additional minutes. Remove to a platter and set aside.
