Happy Monday! I don't know about you all, but I have had a tough weekend. You see, despite the fact that my mom's always called me a "city girl", I always thought I could handle country living. Well, country living maybe, but Missouri country is something else altogether. It's been a bit of an adjustment for me knowing that I have to drive 30 miles to a grocery store that has a small organic section, and if I want a natural foods store, it's at least an hour away. Having spent the last two years in Seattle amidst a sea of fruits and vegetables, coming to this food desert - as Blue Eyes calls it - has woken me up to the realities that many people face. I have no choice but to eat a very specific diet - I get sick quickly if I don't - but I'm finding it more difficult than expected to find quality ingredients at an affordable price. We've signed up for both a meat CSA and a vegetable CSA, and once those start we'll be in a much better position. But for now, I thought I'd reach out to you, my readers, and ask for your advice on following a healthy (paleo for me) diet while on a budget and living an hour away from the nearest health food store.
Now for today's recipe, I'm sharing something that is decidedly not paleo. I try to follow an autoimmune paleo protocol, and I feel best when I do. However, if you've ever done this, you know how hard it is to stick with and I often find myself testing out other foods to see how I handle them. Unfortunately for me, this recipe did not sit well with me. Fortunately for you, I still get to share the recipe!
Step one in this Rice Pie is soaking the rice overnight. I followed this post on how to soak rice, but rather than cooking it afterwards, I drained the rice, threw it in the food processor and blended it, adding 1 1/2 cups of water once it was fully pureed. Then I added in 2 tablespoons of olive oil, a pinch of sea salt and baked it in an oiled 9-inch pie pan for 35 minutes at 375 degrees F. For good measure, I put it under the broiler for a minute before removing, then served it hot.
It tasted like a mix between couscous and polenta, held up incredibly well, and had a great texture. It was pretty much a blank canvas that could be used to make a savory or sweet dish. If I had tolerated it better, I would definitely be making this often. I hope you'll come back and share your variations with me if you make it!
But first, want to share one of your recipes with us?
Here are the rules for 5-Ingredient Mondays:
- The dish must contain 5 ingredients or less. But to make it easier, pantry staples are not counted as ingredients. Neither are optional ingredients.
- Examples: salt, pepper, olive oil, baking soda, baking powder...basically if you think you would find the ingredient in any kitchen, you don't have to count it as one of your 5 ingredients. On the other hand, if it's a staple in your kitchen but not the average American's (i.e. coconut oil), count it. If you're unsure, go ahead and add the link. I'm not a stickler for rules!
- The dish must be gluten-free. Your recipe can be paleo, vegan, or anything in between. Breakfast, lunch, dinner or dessert. Side dish or main dish. The purpose here is to create a place where you can come to find recipes that you know will be gluten-free and super simple.
- You must leave a link to your own recipe that goes to that week's 5-Ingredient Monday post, not on this static page.
The linky will be live through noon on Thursday.
Gluten-Free Rice Pie
2 cups long grain brown rice
4 tablespoons fresh lemon juice (apple cider vinegar is okay too)
4 cups warm water
1 1/2 cups water
2 tablespoons olive oil
Sea salt to taste
- Begin by soaking the rice in lemon juice and 4 cups of water, following these directions.
- Preheat the oven to 375 degrees F once the rice is done soaking. Lightly oil a 9 inch pie pan.
- After soaking for at least 7 hours, drain the rice, then place in a food processor and blend. Add 1 1/2 cups of water and process until thick and creamy, like rice milk. Stir in 2 tablespoons of oil and sea salt, then pour into pie pan and bake for 35 minutes.
- Turn oven to broil and put under broiler for a minute before removing. Serve hot.
The above recipe is a base, but you'll be happiest if you give your pie a little extra sweet or savory flavor. Below are just a few of the many ways you can go with this recipe.
- Add in a few tablespoons of your favorite sweetener, like honey or maple syrup.
- Stir in raisins and chopped nuts with a dash of cinnamon.
- Stir in berries or chopped fruit. Top with ice cream or whipped topping for dessert.
- Chocolate. Lots and lots of chocolate. Think chocolate rice pie.
- Add 1 1/2 cups of chicken or vegetable broth in step 3 instead of water.
- Add chopped tomatoes and olives for a Spanish rice flavored dish.
- Stir in fresh herbs and top with grated cheese.
- Add pesto, cooked broccoli, and shredded cooked chicken for a chicken and rice pie.