GLUTEN FREE Reverse Risotto: Keith Pooler, chef/owner at Bergamot, shares his "cool trick" of blending cooked rice to make a thick sauce reminiscent of béchamel, a cream sauce made with flour. "This dish is very versatile. You can use squash, sweet potatoes, or turnips. You can switch out the mushrooms for other varieties. The green beans could become Swiss chard, mustard greens, or even borlotti beans," he says

GLUTEN FREE Reverse Risotto: Keith Pooler, chef/owner at Bergamot, shares his "cool trick" of blending cooked rice to make a thick sauce reminiscent of béchamel, a cream sauce made with flour. "This dish is very versatile. You can use squash, sweet potatoes, or turnips. You can switch out the mushrooms for other varieties. The green beans could become Swiss chard, mustard greens, or even borlotti beans," he says

GLUTEN FREE Wild Rice and Dried Cranberry Cookies:  Cooked wild rice replaces oats (which can be tainted with gluten) in this variation on old-fashioned oatmeal-raisin cookies.

GLUTEN FREE Wild Rice and Dried Cranberry Cookies: Cooked wild rice replaces oats (which can be tainted with gluten) in this variation on old-fashioned oatmeal-raisin cookies.

Roasted Tomatoes with Goat Cheese Polenta ♡ an easy vegetarian recipe adaptable to whatever veggies you have on hand. Healthy meets comfort food! | pinchofyum.com

Roasted Tomatoes with Goat Cheese Polenta ♡ an easy vegetarian recipe adaptable to whatever veggies you have on hand. Healthy meets comfort food! | pinchofyum.com

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