Wednesday, June 15, 2011

Creamy Chicken and Rice Soup

1 large chicken breast, cut into strips

2 1/4 cups water
1 cup rice
2 teaspoons GF chicken base paste (or 4 GF chicken boullion cubes, crush 2 of them)
1 tablespoon GFCF margarine

6 small or 4 large baby portobello mushrooms, chopped
3 tablespoons extra virgin olive oil
1 tablespoon GFCF margarine
2 tablespoons GF constarch
1 cup CF milk

Place chicken breast strips in salted water, bring to a boil, reduce heat to low, cover and simmer for 20-30 minutes, until fork tender. Remove from heat. Do not discard broth.

Bring 2 1/4 cups water, 1 teaspoon chicken base paste (or 2 chicken boullion cubes), and margarine to a boil. Stir in rice, reduce to low, cover and simmer for 21 minutes. Remove from heat.

Saute chopped mushrooms in extra virgin olive oil and margarine over med./low heat for about 5 minutes, stirring occasionally. Season with salt and pepper. Stir in 1 teaspoon chicken base paste (or 2 crushed chicken boullion cubes) and cornstarch. Increase heat to med./meat high and gradually add milk. Stir frequently until thick and bubbly. Remove from heat.

When rice is cooked, chop cooled and cooked chicken strips into small pieces and stir into cooked rice. Stir in mushroom sauce. Place heaping helpings of rice mixture into a bowl and ladel in warm strained chicken broth. Stir well. Add more or less broth/rice for desired thickness. Serves 2.

Buttery and Creamy Grits

2 1/4 cups water
1 tablespoon Ghee clarified butter
2/3 cup Bob's Red Mill Gluten Free - Polenta - Corn Grits*
salt and pepper

Bring water, Ghee, and salt and pepper (to taste) to a boil over med. high heat. Stir in 2/3 cup grits. Stir well. Reduce heat to very low (between low and off on our stove), cover, and cook gently for 30 minutes, stirring frequently to prevent sticking and to distribute the water and Ghee. Remove from heat but leave covered for 5 additonal minutes. You may stir in additonal warm salted water to reach desired thickness. Serves 4.

~ My Grandmothers would be so proud that I finally got grits right! This method produces creamy and delicious grits that are not gritty. ~

*Bob's Red Mill uses only non-GMO corn.