Monday, April 15, 2013

5-Ingredient Mondays: Gluten-Free Rice Pie (Also Everything Else Free)

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:
  1. The dish must contain 5 ingredients or less. But to make it easier, pantry staples are not counted as ingredients. Neither are optional ingredients.
    1. 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!
  2. 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. 
  3. You must leave a link to your own recipe that goes to that week's 5-Ingredient Monday post, not on this static page. 
Your recipes don't need to be from this week, so feel free to check your recipe list for your favorite recipes to share. I will sometimes share photos of the recipes with links back to your blog, so by sharing your recipe, you are giving me permission to use your photo and link back to your recipe. 

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

  1. Begin by soaking the rice in lemon juice and 4 cups of water, following these directions
  2. Preheat the oven to 375 degrees F once the rice is done soaking. Lightly oil a 9 inch pie pan. 
  3. 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. 
  4. Turn oven to broil and put under broiler for a minute before removing. Serve hot. 
Notes: Because rice gets hard when cold, this pie is best served warm from the oven.

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.


Betty said...


The blog looks great today! Yes!

I live in Northern Arkansas. When I first moved here we had one small
"Health Food Store." I was thankful, it was better than nothing.

My daughter found out her daughter needed a gluten, dairy, soy-free
diet. She began to pray that God would open a store that would provide every option she needed to help her daughter. Within 3 years a new store opened. It is nice. It isn't huge but, it has a great selection of goods. Too, a beautiful veggie/fruit section. :)

Well, the small store in town had to compete so they moved into a larger building and, opened a very nice store too! Now we have two great stores and, they both offer a good variety. :)

Before this happened I weekly drove
1.5 hours away for needs.

I do order meats from U.S. Wellness.

Iris said...

Betty, phew! Finally! Thank you for all your help. And I love the story of your daughter praying for a store to open. Having to drive 1.5 hours away...not fun!

Deanna said...

Hiya Iris,
Learning to shop in bulk and plan ahead is key for country living. I grew up in the country and we did monthly (as opposed to my current thrice weekly) shopping trips. We had a "spare pantry" in the basement for canned goods and a spare freezer in which we housed the half a cow that we would buy at a time. (Really - half a cow.)

As for your rice pie, I think I'll give it a whirl. But, one thing that you might want to try is doing it with white rice. I've figured out that I tolerate white rice better than brown rice. Yah, everyone will say, "oh man - the carbs! The carbs!" But, carbs don't really bother me, and white rice is way more digestible than brown rice.

Good luck!

Iris said...

Thanks Deanna. One of my little secrets I don't mention in blogging (except clearly I do) is that I hate menu planning and never do it. But I'm also really good at using EVERYTHING in the kitchen and never wasting food. Anyway, we went to TJ's and Whole Foods today and did a bulk trip so I'm feeling much better!

I've heard that about brown vs. white rice too and I might give it a try. I'll wait a while and then test it out.

Betty said...


Great advice. :) I too only do
white rice. I don't tolerate fiber
well at all. All fiber even fruit
and, veggie fiber will cause constipation in me.

I do eat a small amount of veg/fruit. But, that is because of craving it. It is not my friend.

Lana said...

Hi Iris,

Welcome to the Show-Me State! I am an Arkansas native and moved to MO for college. I'm currently in the big city, but I know the feeling of not having many options from my days back in my hometown. I haven't tried US Wellness, but that may be a good option for your meat. Or, if you happen to run into any hunters and/fishers, you could try to work something out with them. It's not hunting season now, but fish may be an option. Are there any local farms that offer organic, free-range chicken and eggs? For buying in bulk, you could try ordering through Amazon for the more obscure ingredients. One small-town tip is to find the nearest Sam's Club or Costco. You could score some basics there pretty affordably. If your town has a WalMart, you could try going the company's website, putting in your nearest store, and seeing if you can order some items to have shipped to you or to the store for free. I don't know how well it works for food, but it's worth a shot for your dry goods.

On an unrelated note, I'm not sure of your experiences with stormy weather, but the last few years here have seen the worst storms many of the locals have ever witnessed. Please be safe as the season gears up. And if you're ever in STL, let me know. I can recommend some places for you guys. Best of luck!

Anonymous said...

Thanks for posting this yummy looking recipe. I'm always looking for new things to make for my husband who's GF & Dairy Free. There are so many options you can add to this recipe. I'm going to do a sweet version first, and add a little Truvia, and vanilla extract, then make a strawberry topping. :oP

Nancy said...

I live in northern MN and face your same issues of long distances to a good health food store. I have found Subscribe and Save on Amazon to be helpful for finding, at a reasonable price, some canned goods, e.g., coconut milk.

Iris said...

I was sent this awesome 5-Ingredient Recipe from a reader, Odile Wolf:

Flourless Peanut Butter Cookies

• 1 cup creamy peanut butter
• 2/3 cup white sugar
• 1 teaspoon baking powder
• 1 egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. (Best one by hand instead of in a mixer). Beat in the
baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big?
That depends on you.The smaller these cookies are, the better they hold together. Eat two instead of
one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls
of dough.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent,
but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes.
Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened
and be glistening with sugar.


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