Gluten Free Tropical Rice Recipes

GLUTEN-FREE TROPICAL FRUIT, RICE AND TUNA SALAD

Gluten-Free Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h40m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup water
3/4 cup uncooked instant brown rice
1 container (6 oz) Yoplait® Light very vanilla yogurt
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 22 g, TransFat 0 g

GLUTEN-FREE TROPICAL ISLAND CHEX® MIX

Gluten-Free Tropical Island Chex® Mix image

Tropical fruits, coconut and macadamia nuts add a tropical spin to classic Chex® cereal mix that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Snack

Time 30m

Yield 20

Number Of Ingredients 8

Ingredients

8 cups Rice Chex™ cereal
1 cup shredded coconut, if desired
1 cup dried banana chips
1 package (7 oz) dried tropical three-fruit mix
1 jar (3 oz) macadamia nuts
3 tablespoons butter or margarine
1/4 cup packed brown sugar
1/4 cup frozen (thawed) pineapple or orange juice concentrate

Steps:

In large microwavable bowl, mix cereal, coconut, banana chips, tropical three-fruit mix and nuts.
In microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in brown sugar and pineapple juice concentrate. Microwave uncovered on High about 30 seconds or until hot. Stir; pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 6 to 8 minutes, stirring every 2 minutes, until mixture just begins to brown. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 10 g, TransFat 0 g

GLUTEN-FREE PIZZA CRUST

Gluten-Free Pizza Crust image

Didn't think a gluten-free diet could include pizza? With this inventive crust, gluten-intolerant kids and adults alike can indulge in their favorite pie. -Sylvia Girmus, Torrington, Wyoming

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon active dry yeast
2/3 cup warm water (110° to 115°)
1/2 cup tapioca flour
2 tablespoons nonfat dry milk powder
2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1 teaspoon Italian seasoning
1 teaspoon cider vinegar
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 1-1/3 cups brown rice flour
Pizza toppings of your choice

Steps:

In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes., Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 223mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

TROPICAL RICE

Tropical Rice image

This rice has such sweet and comforting aroma. Coconut, pineapple...you'll love it. I was looking for a rice dish to go with my Recipe #382313 and this is what I found on the net. To add an extra layer of flavor you could substitute some of the chicken broth with lime juice or orange juice and to make it spicy add a minced scotch bonnet pepper.

Provided by Bellinda

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups rice
1 1/4 cups chicken broth
1 cup coconut milk
1 cup crushed pineapple
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 cup green onion, chopped
chopped macadamia nuts, to taste (or almonds)
toasted coconut flakes, to taste

Steps:

Rinse rice and add to a pot with the broth and coconut milk (and juice if you want) and cook until done. I use a rice cooker.
Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning.
Top rice with green onions, nuts and coconut flakes before serving.

GLUTEN FREE TROPICAL RICE

Gluten Free Tropical Rice image

This pairs nicely with baked fish or other shellfish. I use extra light olive oil for its mild flavor

Provided by FreetoFeast

Categories < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup brown rice
1 navel orange
4 kiwi fruits
1 bunch green onion
5 garlic cloves
1/2 cup fresh cilantro
6 tablespoons olive oil
6 tablespoons brown sugar
6 tablespoons red wine vinegar
salt

Steps:

Cook brown rice.
Zest orange and put in a large mixing bowl.
Slice orange, kiwi and green onions and add to bowl.
Mince garlic and chop cilantro and add to bowl.
In a separate bowl mix oil, sugar and vinegar.
Stir in rice and vinaigrette.
Serve room temperature.

Nutrition Facts : Calories 338.2, Fat 14.8, SaturatedFat 2.1, Sodium 13.8, Carbohydrate 49.9, Fiber 3.7, Sugar 20.6, Protein 3.8

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