From best-selling author and food storage queen, Michelle Snow, comes a delicious, and gluten-free, dinner idea that you can make tonight, or prep and have in a few months on a night that’s really crazy. This recipe comes from her book Gluten-Free Food Storage:It’s In The Bag. The recipe is set up so you can gather most of the ingredients and keep them in a grocery bag until you are ready to make them. Then you can quickly grab the bag off the shelf, add the last few things and viola! Dinner is ready!
Michelle Snow’s latest book Queen of Common Cents: Over 1001 Tips and Facts to Save Time and Money will be available in January 2012.
3 cups water
2 cups rice
2 Tbsp. dried bell pepper
Â½ cup raisins
Â½ cup dried apricots
1 Tbsp. dried onion
8 dehydrated tomato slices, cut into strips
Â½ tsp. garlic powder
1 tsp. turmeric
Â¼ tsp. dried red pepper flakes
1 Tbsp. brown sugar
4 Tbsp. peanut butter
1 Tbsp. balsamic vinegar
1 (13-oz.) can chicken meat, including broth
or 1 pint home-canned chicken breast
1 (14.5-oz.) can diced Mexican tomatoes inlime juice and cilantro
1 (15-oz.) can garbanzo beans, including juice
1 (8-oz.) can tomato sauce
In a heavybottomedsaucepan with a tight fitting lid, onhigh heat, boil 3 cups water and 2 cups rice for 15 minutes. Remove from heat and set aside for 10 minutes then fluff. Donot lift the lid and peek at the rice while it is resting. If youhave a rice cooker, just add water and rice and depress thelever. Fluff rice when lever pops up.
Simmer remaining ingredientsin a large saucepan overmedium heat until dried fruits and vegetables are tender,
about 15 minutes. To serve, place cooked rice on plates andtop with Casablanca chicken sauce.