Chicken & Rice Pilaf

Rice: Staple of Gluten Free homes! At least at the beginning. I've tried to cut back on the amount of rice we eat and go for other better for you grains (Quinoa, anyone?), but sometimes the comfort of rice is welcome. This rice is just plain comfort food.

Chicken & Rice Pilaf

Ingredients:

Chicken breasts, pounded flat (depending on size of breasts and how many you are feeding, 2-4
Olive Oil
Seasoned Salt

2 TBSP butter
1/3 chopped onion
1/3 chopped celery
1 cup uncooked rice
2 cups chicken broth (I like using bouillon and water for my broth)
1/4 tsp salt (use only if your broth isn't salty. My bouillon is plenty salty)
chopped parsley

Melt butter over medium heat and cook onion and celery until tender. Add rice and cook about 5 minutes stirring frequently. Add broth and salt (if using), and bring to a boil. Reduce heat, cover, and let simmer 20 minutes.

While rice is steaming, heat olive oil in pan. Sprinkle chicken with seasoned salt (just a light dusting). Cook chicken about 5 minutes on each side until cooked through.

Stir rice and transfer to a casserole dish. Slice chicken into strips and lay on top of rice. Sprinkle with chopped parsley.

Hawaiian Haystacks

The first time I was introduced to Hawaiian Haystacks, I thought they were SO WEIRD. Turned out they are SO YUM! My kids love, love, LOVE them and request that I make Haystacks for dinner at least once a week. I went to a church function recently where Haystacks were served (perfect buffet style meal). I prepared and brought my own Gluten Free Sauce to share with another Gluten Free friend. It seems everyone has their own preferred toppings for Haystacks, but this is how we do it at our house....

Chicken Hawaiian Haystack Sauce

Ingredients:

1/4 cup butter
1 chicken breast (about a 1/2 pound) cubed
3 TBSP brown rice flour
1/4 tsp xanthan gum
1/2 tsp salt
1 cup hot water
2 bouillon cubes
1 cup heavy cream or half & half
1 TBSP Sherry cooking wine (optional)
Freshly ground pepper

Melt butter in a saucepan and sauté chicken until cooked through, breaking up chicken cubes to more a shred if desired. Dissolve bouillon cubes in the water to make a broth. Combine rice flour, xanthan gum, salt, and cream. Gradually whisk in cream, sherry, and chicken broth to chicken and butter mixture, whisking constantly until thickened. Sprinkle with ground pepper.

Serve over rice with desired Hawaiian Haystack toppings. We top with pinapple tidbits, black olives, green onions, slivered almonds, celery, cheese, and coconut. Our gluten eaters finish theirs off with chinese noodles.