Gluten Free Comfort Food

One of my best friends is currently on a gluten-free/ dairy-free diet. The two of us whipped up this diet friendly dinner which, although it lacks color, is full of flavor, texture, and doesn't leave you missing dairy and gluten. The menu includes mushroom risotto and a chicken-broccoli stir fry.

Risotto is great for gluten free eaters because the starch from the rice cooks to a creamy consistency without actually using cream. It's rich and filling and can be made with a variety of veggies or meats. To begin the mushroom risotto, cook sliced mushrooms (any type will work) in olive oil along with one chopped onion (or two chopped shallots) and a couple cloves of minced garlic. Be sure to start this in a large stock pot or paella pan. Once the mushrooms are soft and the onions translucent, add one cup of arborio rice a cook about 2-3 minutes. After the rice has cooked, add one cup good white wine. Stir the rice until it has absorbed all the wine. For the next 30 minutes or so gradually add chicken stock (they make gluten-free stock) allowing the rice to fully absorb it before adding more. Add about a half cup at a time until you have used about 4 cups total. The rice should be al dente and creamy in consistency. If you aren't dairy free, you can add shredded Parmesan cheese. I also like to drizzle about a teaspoon or so of truffle oil over the risotto. It's pretty expensive, so if you don't want to spend the money it will taste just great without it.

Risotto is a mean in and of itself, so sides aren't necessary, but we were feeding a group of four (including two hungry boys) so we decided to add a chicken-broccoli stir fry. Good thing we did, too, because the boys raved about the broccoli. I don't think I've ever had anyone rave over broccoli. For four servings, cut about 4 chicken breasts into 1" chunks. Salt and pepper the chicken. Cut up one good head of broccoli so that you have a couple cups of florets. In a skillet or a wok, heat olive oil to medium-high heat and add the chicken. Cook until the outside of the chicken looks cooked. I had some wine and chicken stock left over from the risotto, so I added a couple splashes of each to the chicken (maybe about 1/4 cup each). I also added a dash or soy sauce. Add the broccoli florets and cook until the chicken is cooked through and the broccoli is tender when pierced with a fork. The broccoli will soak up a lot of the liquid and give it a great flavor.

Even if you aren't avoiding gluten, this meal is worth a shot.