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One favorite is rice with sour cream and onions. (Brown the onions in a little oil
and GF soy sauce, then add sour cream and serve over
rice) I called it rice strange-enough :)
Rice with BBQ sauce. (Many, maybe most BBQ sauces are GF)
Rice with sweet-sour sauce (some danger of soy sauce here, but it never gives me
trouble. It is easy to make your own from vinegar and
ketchup.)
Make your favorite salad and toss it with rice. Add your favorite salad dressing.
Get some fresh ginger and put a slice or two in your broth with some fresh green
onions.
You can always buy some GF pasta sauce and make risotto. Better to make your own
from fresh tomatoes and olive oil. It takes a while to simmer, but it is not a lot
of work.
Put the leftovers in your refrigerator to work by frying them with some oil and rice
to make fried rice.
Thicken your broth with some cornstarch. Add vinegar and hot oil (from chinese
grocery). Mix with rice and vegetables to make hot-sour soup.
Browse through a Chinese cookbook. Nearly everything but the soy sauce is gluten
free.
To make hot sour soup you need pepper. The preferred pepper is fresh finely ground
white pepper added just before serving, but black pepper from a pepper grinder isn't
bad. It needs to be finely ground. It is the pepper that makes hot-sour soup hot.
I was falling asleep last night, and all I could think of was the hot oil. People do
add hot oil, often at the table to spice it up a bit more. But without pepper it is
not hot-sour soup.
Hot-sour soup can be used like fried rice to clean out your refrigerator.
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I like to cook rice with about 1/4 green lentils, they cook in the same time. It
increases the protein level, and makes the rice more interesting.
If you can get little field peas (a type of small cowpea) you can measure the water
and get it to a boil with the peas first, for a bit more cooking time, then add the
rice to have them both finish perfectly. The peas taste even better than lentils,
but we can't get them in this area. Ingles carries them.
I like rice hot with lots of olive oil and chopped raw garlic, also some hot
sauce and some nutritional yeast. I like all this together if I can.
Oh yeah, fish sauce is good too. I used to make a big pan of rice every week and
then would fry some bacon or sausage and veggies, throw in some rice at the end. I
kept bacon in the freezer so I could cut it crossways and have lots of small bits
that way.
Cold rice, especially basmati rice, is terrific in salad with lots of cumin.
Say, tomatoes and onions, or lettuce, arugula and onions. Don't forget olives,
peppers, cukes, cheese or meat. My husband says don't forget you can buy nori sheets
and make sushi. Place something with protein, fish or boiled eggs or meat, along one
edge, some kind of veggies such as cucumber, avocado, lettuce, and spread some soft
cooked rice on the sheet.
Roll it up and eat. There are endless variations.
Theoretically, you could have curry with rice. The cookbooks always seem to say
things like "serve with rice" but once I make a nice pot of curried veggies, with or
without meat, I can't see the point of adding more starch. Usually I'm doing either
squash or potatoes or both in it, so that's plenty of starchy stuff for me anyway,
and lots of flavor. Now, a friend of ours does curry where she's made up a nice
soupy sauce to be poured over rice, and then she's got little dishes of all kinds of
raw stuff to put on top: chopped onions, apples, tomatoes, peppers, raisins, etc, as
well as some chutney. It's terrific and it't traditional, but totally different from
the way I do curry. I guess if I were to do it her way I'd stir all the toppings in
one bowl to reduce the dishwashing though.
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