Gluten-Free Teriyaki Sauce
Chicken & Wild Rice Blend with Veggies
03/03/2011 20:45 Filed in: Entree or Main Dish
The Wild Rice Blend is from Lundberg and has become one of my recent favorite meals. It simple to do, but it takes time for the rice to cook. However it gives you time to do the veggies.
The recipe for this on the bag.
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
1/2 cup of chopped celery
1 cup of sliced mushrooms
1 small onion
1/4 cup red bell pepper
1/4 cup carrot
1 (or more) cloves of garlic
2 tbs butter or Extra Virgin Olive Oil (I used EVOO).
2-3 tbs of GF soy sauce (GF Teriyaki sauce is used in the original recipe, but we don't like teriyaki sauce)
1 cup of Wild Blend
2 cups of water or GF chicken broth (Kitchen Basics, Swanson’s, Pacific, Imagine)
1 tbs butter (optional - you could use EVOO too)
Salt & Pepper to taste. Just know how salty the broth is before you season.
Combine rice, liquid & butter/EVOO in pot with tight lid
Bring to boil. Stir once then cover.
Reduce to simmer and cook 50 minutes.
Remove from heat and let stand while covered for 10 minutes.
While rice is cooking prep the veggies. Use you imagination - use colorful veggies!
In a pan, add butter/oil & garlic over medium heat for 2 minutes.
Add onion, celery & carrots and stir. Sauté for 3-4 minutes
Add red bell pepper. Sauté for a couple more minutes.
Add mushrooms & stir.
Add GF teriyaki or soy.
Reduce heat and stir occasionally.
Remove from heat when veggies are tender.
Once the Wild Blend is done, fold in veggie mixture.