Stop Blogging and Cook

DAILY POST APRIL 25th:

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Rice – White or brown basmati
Apple sauce, w/no added sugar
Kosher or sea salt
Dried cranberries
Honey
Unsalted almonds – sliced or slivered
Nutmeg
Greek yogurt
Heavy cream

T I M I N G

SERVES 2 – 3
PREPARATION TIME: 10 min
COOKING TIME: 20 min, 30 min for brown rice

1. Make rice, cool.
2. Add secondary ingredients.  Hold point.
3. Add tertiary ingredients & serve.

C O O K  /  P R E P A R E

INGREDIENTS
1/2 c rice
Dash kosher or sea salt
1/4 c dried cranberries
1 tsp honey
1/4 tsp nutmeg
1/4 c apple sauce, w/no added sugar
1/4 c almonds – sliced or slivered
1/4 c heavy cream, whipped OR Greek yogurt

COOKING/PREPARATION

1. Bring 1 c filtered water to a boil in a saucepan w/a tight-fitting lid; add rice & salt, stir, lower heat & simmer 10 min.  Add cranberries, stir, cover return to a simmer for 5 min, turn off heat.  Rice is done when water is absorbed by rice & berries.
2. Stir in honey & nutmeg; cool.
3. Add apple sauce & almonds.  HOLD POINT.  Refrigerate until ready to serve.
4. Stir in either Greek yogurt or whipped cream.

S E R V E

Serve alone or w/grapes &/or mandarin orange sections.

W O R K P L A C E   L U N C H

Combine all ingredients & refrigerate until lunchtime.  Great for an afternoon pick-me-up.