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Easy Gluten Free Brown Rice

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Easy Gluten Free Brown Rice, is an easy to prepare gluten free meal version of traditional Italian risotto. It is an ideal dinner party or family meal, and is ideal to serve during fall or winter. Precooking the rice also makes this dish an easy to cook while entertaining guest. This gluten free meal works best with Sugar Pie or a cooking variety of pumpkin, or easily be substituted with fresh butternut squash. As well as being an easy to prepare gluten free meal, this dish is also diary free, and as a meal is perfect served with gluten free crusty bread.

Easy Gluten Free Brown Rice

 This recipe makes 4 servings

Ingredients:

  • 1 cup brown Arborio or other short- to medium-grain brown rice
  • 4 cups warm vegetable broth
  • 3 cups (20 ounces) peeled and cubed pumpkin
  • 1/4 cup finely chopped onion
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh sage leaves
  • 1/4 teaspoon salt,
  • 1 large clove garlic, finely chopped
  • 11/2 cup fresh grated parmesan cheese (optional)
  • 2 cups dry white wine (optional, can be substituted with water)

Instructions:

  1. Bring a medium stockpot filled two thirds with salted water to the boil, add the rice and cook for 12 minutes or until tender halfway through. Drain well and set briefly to one side.
  2. In a large, deep non-stick pot, heat the oil, the add the onion and cook for 3 minutes until soft and clear. Add the drained rice and garlic and cook, stirring continuously for 2 minutes. Stir in the pumpkin, sage, salt, and white wine, and stir constantly, until most of all the liquid has been absorbed.
  3. Add 1/2 cup of the vegetable broth to the rice mixture; stirring continuously, until most of the liquid has been absorbed. Continue adding the rest of the vegetable broth in this way by the 1/2 cup, cooking and stirring after each addition until it is almost completely absorbed.
  4. When the rice is tender (yet firm to the bite) and the mixture is creamy, remove from the heat and stir in the parmesan, parsley, and black pepper (if desired).
  5. Serve this dish immediately after cooking.
Easy Gluten Free Brown Rice
 
Ingredients
  • 1 cup brown Arborio or other short- to medium-grain brown rice
  • 4 cups warm vegetable broth
  • 3 cups (20 ounces) peeled and cubed pumpkin
  • 1/4 cup finely chopped onion
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh sage leaves
  • 1/4 teaspoon salt,
  • 1 large clove garlic, finely chopped
  • 11/2 cup fresh grated Parmesan cheese (optional)
  • 2 cups dry white wine (optional, can be substituted with water)
Instructions
  1. Bring a medium stockpot filled two thirds with salted water to the boil, add the rice and cook for 12 minutes or until tender halfway through. Drain well and set briefly to one side.
  2. In a large, deep non-stick pot, heat the oil, then add the onion and cook for 3 minutes until soft and clear. Add the drained rice and garlic and cook, stirring continuously for 2 minutes. Stir in the pumpkin, sage, salt, and white wine, and stir constantly, until most of all the liquid has been absorbed.
  3. Add 1/2 cup of the vegetable broth to the rice mixture; stirring continuously, until most of the liquid has been absorbed. Continue adding the rest of the vegetable broth in this way by the 1/2 cup, cooking and stirring after each addition until it is almost completely absorbed.
  4. When the rice is tender (yet firm to the bite) and the mixture is creamy, remove from the heat and stir in the Parmesan, parsley, and black pepper (if desired).
  5. Serve this dish immediately after cooking.
 

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Comments

  3. Terry says

    I have been eating a lot more brown rice than I used to. One reason is because it is gluten free. I want to try out your recipe the next time I make rice. I bet it smells delish cooking.

  4. Ronnie says

    I swear by brown rice… I won’t go close to the white rice alternatives. I think brown is tastier – even without spices. I really do need to try out this recipe for my next side dish.