Wild Rice with Cranberries

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 1/2 c. wild rice
• 3 c. GF chicken broth
• 1 c. chopped onions
• 2 c. sliced mushrooms
• 1/2 c. dried cranberries
• 1/2 c. chopped almonds
• 1 tbs. snipped fresh rosemary
• pinch freshly ground black pepper

Directions

1. In a sieve, rinse wild rice under cold running water; drain well.  In a large saucepan, combine rice, broth, and onions. Bring to a boil over high heat.  Reduce heat to medium-low and simmer, uncovered, for 35 minutes.  Stir in mushrooms, cranberries, almonds, rosemary and pepper.  Cover and simmer for 10 minutes, or until rice is soft but not mushy and liquid is absorbed.  Serve hot. Serves 6.  

Mini Meatloaves

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 3/4 c. cooked brown rice
• 1/4 c. almond milk
• 2 tbs. ground flaxseed
• 1/4 c. warm water
• 2 onions, finely chopped
• 1 c. diced mushrooms
• 2 tbs. grainy Dijon mustard
• 2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lbs. ground beef (80/20)

Directions

1. In a large bowl, combine rice and milk.  Let stand for 10 minutes.
2. In a small bowl, combine flaxseed and warm water; let stand for 5 minutes.  Add to rice.  Add onions, mushrooms, mustard, thyme, salt and pepper; mix well.  Using a fork, gently mix in beef. 
3. Spoon mixture evenly into 12 count prepared muffin tin or among 6 ramekins, packing lightly.  Place on baking sheet, as it may bubble over. 
4. Bake in preheated oven for 20 to 25 minutes (if using muffin tin) or 30 to 40 minutes (if using ramekins), or until meat thermometer inserted in a mini loaf registers 160 degrees and meat is no longer pink inside.  Let cooked mini meatloaves stand for 5 to 10 minutes.  Remove from tin, draining off excess liquid. Serves 6.

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