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Gluten-free Rice Bowl

February 9, 2011

This week, this gluten-free chef has had little free time. Not wanting to succumb to the meager gluten-free take out options of Natick, MA, I whipped up a delicious, healthy, gluten-free rice bowl. This dinner was super easy to make, tasted fabulous and is guilt-free. Another huge plus for the gluten-free rice bowl, is that it is filled with color. I might be crazy (actually I probably am crazy) but I think adding vibrantly colored veggies and fruit to all of our meals has really helped elevate our moods this winter. It is the coldest, snowiest winter that we have seen in Boston in years and yet, we are still smiling. Usually at this point in the winter, I am ready to jet off to a far off warm oasis.

So if you are in need of a burst of sunshine on your plate or just want a quick dinner, try this out:

  • white or brown rice (If you don’t already have a rice cooker, I highly recommend the Zojirushi Rice Cooker. A must have for any gluten-free household
  • 1 bag of asian style frozen veggies (baby corn, carrots, peppers, water chestnuts, broccoli) cooked until crisp
  • 1 bag of cooked frozen shrimp, thawed (if you don’t like shrimp, use tofu or scrambled eggs)
  • 1 bunch of scallions chopped
  • Sriracha
  • Gluten-free Soy Sauce
  • Black or white sesame seeds

Toss all ingredients in a bowl, serve with clementines or ruby grapefruit slices. Enjoy.

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