Going gluten-free doesn’t mean giving up taste

Published: Thursday, May 22, 2014 at 11:31 AM.
In a large saucepan heat 2- tablespoons olive oil over medium high heat, add onions and mushrooms and cook stirring occasionally until they are lightly browned, about 6 to 7 minutes. Add garlic and cook for one minute.
Add remaining 1-tablespoon olive oil and rice, stir until rice is fully coated with oil. Add the chicken broth, salt and pepper, to taste, stir and bring mixture to a boil. Lower heat to medium low, cover and let simmer for 20 to 25 minutes until broth is fully absorbed and the rice is soft.
Fluff rice mixture and gently fold in chicken, cook until heated through. Stir in fresh parsley. Serve immediately.
 
Blueberry-Peach Cobbler with Buttermilk Biscuits
4 fresh peaches or nectarines or 8 apricots, pits removed and thinly sliced
3 cups fresh blueberries


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