Summary: Today’s recipe for National Celiac Month is a rice dish. Today’s recipe comes from the I Love Trader Joe’s cookbook (link). We are such big fans of rice and the there are so many different kinds with varying flavors and aromas. For this recipe you can use one of two of our favorite types of rice, basmati or Thai Jasmine.

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Today’s recipe for National Celiac Month is a rice dish. Today’s recipe comes from the I love Trader Joe’s cookbook. We are such big fans of rice and the there are so many different kinds with varying flavors and aromas. For this recipe you can use one of two of our favorite types of rice, basmati or Thai Jasmine. This dish is incredibly quick and easy and a good one to keep on hand for those nights when you work late and need something delicious and simple.

Vegan and Gluten-Free Corn and Basil Rice

Yield: Serves 2 to 4

Ingredients:

  • 2 cups water
  • 1 cup Trader Joe’s Thai Jasmine Rice or basmati rice (or omit water or broth and use 3 cups cooked rice)
  • 1 tablespoon of your favorite butter alternative
  • kernels from 1 ear of corn (or ¾ cup frozen corn)
  • 2 tablespoons basil leaves, sliced into long strips
  • salt and pepper

Bring water or broth to a boil in a small saucepan. Stir in the rice and bring back to a boil. Cover the pan, reduce the heat to low, and cook, without lifting the lid, for 15 minutes. Turn off the heat, do not lift the lid, and let stand 5 to 10 minutes. In a small sauté pan, heat the butter and sauté the corn over medium-high heat until warmed through, 2 to 3 minutes for fresh corn or about 5 minutes for frozen corn. Fluff the rice with a fork and toss in the corn to combine. Season to taste with salt and pepper and garnish with basil just before serving.

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