Gluten free + Rice recipes (66)

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Baked Chicken and Rice

Recipe by: A. Duarte

Reviews(3)

Chicken rice in the oven - fast and inexpensive with a great end result!

Baked rice with wild mushrooms and cheese

Recipe by: Norma MacMillan

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Brown rice, with its nutty taste, takes well to robust additions like wild mushrooms and sun-dried tomatoes. Add some well-flavoured vegetarian cheese too, and a little will go a long way.

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Basmati Rice

Recipe by: Kristine Weatherly

Reviews(5)

Growing tired of takeaways? Make your own basmati to go with a spicy homemade curry.

Black Bean and Brown Rice Salad

Recipe by: STACEYALISHA

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A simple, healthy, summery salad that's easy to prepare. Substitute dried black beans or tinned kidney beans if you can't find tinned black beans.

Broccoli Fritters

Recipe by: SLIND

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These vegetable fritters are great as a vegetarian option or as a dinner party starter.

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Buckwheat Cauliflower Cheese

Recipe by: Jan Cutler

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Kasha, or buckwheat, is one the fastest grains to cook. It's a non-wheat grain that has a nutty texture and mildly aromatic flavour which goes very well with vegetables and a creamy cheese sauce.

Cardamom rice

Recipe by: Brenda Houghton

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Aromatic cardamom lends its rich flavour to this simple but luxurious side dish.

Caribbean chicken

Recipe by: Maggie Pannell

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An unusual twist on classic roast chicken, this recipe makes the most of the flavour of the fresh fruits.

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Caribbean coconut rice with beans

Recipe by: Maggie Pannell

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This fabulous storecupboard dish tastes fantastic and is so simple to make. The addition of coconut milk gives it a real taste of the Caribbean.

Carol's Arroz Con Pollo

Recipe by: Carol Alter

Reviews(2)

A Mexican-inspired quick chicken dish that is great for a midweek supper. An added bonus: it's a one-pot meal, so less washing up!

Cherry and pistachio rice pots with cherry compote

Recipe by: Norma MacMillan

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This is delightful rice pudding, made wonderfully creamy with fromage frais and full of texture and flavour from the addition of dried cherries and pistachio nuts. It's served in individual pots with a fresh cherry compote, which will keep for several days in the fridge. The pudding is equally good served warm or cold.

Chicken and ham jambalaya

Recipe by: Azmina Govindji

Reviews(1)

A typical Cajun recipe, this is full of spicy, complex flavours. With lots of rice and vegetables, it is a great dish to make a small amount of meat go a long way, and offers a healthy balance of protein and carbohydrate.

Chicken Biryani

Recipe by: Nazia

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This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as Ramadan, weddings or parties. It has a lengthy preparation, but the work is definitely worth it.

Chicken, rice and spinach soup

Recipe by: Rachel Warren Chadd

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Chicken is an excellent source of protein and without its skin is also low in fat.

Cock-a-leekie soup

Recipe by: Maggie Pannell

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A real Scottish classic – serve this hearty combination of chicken, leeks, rice and prunes with wedges of warm soda bread spread thick with butter.

Coconut Rice

Recipe by: Megan

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This simple rice is the perfect side dish for an Indian curry. The coconut cream adds a delicious richness to plain old rice.

Creamy citrus and vanilla rice pudding

Recipe by: Maggie Pannell

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Add a special twist to traditional rice pudding with a little citrus flavour in the summer!

Curry Lentil Spread

Recipe by: Noni

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Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. It's great served with naan or toasted pitta triangles.

Dolmades

Recipe by: Azmina Govindji

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Here's a new, healthy twist on these delicious and popular little Greek parcels. To boost the fibre and nutrient content, brown rice is used instead of the traditional white. The filling for the vine leaves is flavoured with garlic and fresh herbs, with a hint of sweetness from raisins and crunch from walnuts.

Duck salad with mushrooms and oranges

Recipe by: Maggie Pannell

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In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.