Rice Bowls

My family LOVES these rice bowls!  They are one of our super easy go-to meals!  Not only is it great for families, but it's a perfect meal for large groups, or girls camp!  It's a crowd pleaser!  I love that you have rice, veggies and meat all in one bowl! 

Just use your favorite gluten free teriyaki sauce.  Here are a couple that I buy: 

   

 

I use precooked Grilled Chicken Strips from Costco, to keep this recipe simple.  

1.  White rice or brown rice, cooked

2.  Vegetables - whatever you like, cooked.  

    I like to saute carrots, zucchini, yellow squash, and onions.  

    Melt 1 - 2 tablespoons butter in a large sauce pan.  

    Slice baby carrots and begin to saute them in the butter.  

    When they're about half way done, add sliced zucchini, yellow squash and sliced or diced onions.

    Cook until tender.

    

    I also like to use the Organic Frozen Broccoli - steamable bags from Costco.  

    While your other vegetables are cooking, microwave the broccoli.

3.  Chicken, or any other cooked meat 

    Chop the Grilled Chicken Strips into bite sized pieces, and place in a glass dish with a lid.  

    This keeps the chicken from drying out.  Warm chicken in the microwave, according to package 

    directions

4.  Top with Gluten Free Teriyaki Sauce

Pad Thai

I found some gluten free Pad Thai noodles at my local health food store and decided to give them a try!  They were delicious!  I used a Jasmine Red Rice noodle, but you could use any gluten free Pad Thai noodle.    I think I'm going to be trying several variations of this recipe!  That's what is so cool about this recipe; you can change it up.  You can add chicken or shrimp and make it more of a main dish, or you can also try adding other vegetables or sauces!  This dish was quick to put together.  I recommend having everything ready to go before you begin.  If you're serving this as a main dish it probably serves about 4.

8 oz Jasmine Red Rice Pad Thai Noodles
2 tablespoons canola oil
3 cups shredded cabbage
1 cup shredded carrots
1 medium onion, shredded
1 tablespoon fresh ginger, grated
3 tablespoons gluten free soy sauce or Tamari Sauce
1 tablespoon sesame oil
1 1/2 teaspoons chili garlic sauce
1 tablespoon chopped cilantro

Bring 8 cups water to a boil and add noodles.  Boil for 4 minutes.  Drain and rinse with cold water until cool.  In a large sauce pan heat canola oil.  Add cabbage, carrots, onion and ginger.  Cook on medium high heat until vegetables are tender.  Add soy sauce, sesame oil and chili garlic sauce.  Stir until heated through.  Add noodles and cilantro.  Cook for a few minutes until noodles are heated through.