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To Be or Not To Be Gluten-Free?

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Gluten-Free Recipes: Dinner

Red Lentil Veggie Burger
Gluten alternative: Lentils

Makes: 8 servings
Prep: 20 minutes
Cook: 95 minutes

Ingredients
1/2 cup brown rice
1 cup red lentils, picked over and rinsed
Canola oil spray
1/2 medium onion, finely diced (1/2 cup)
1 teaspoon minced garlic
5 ounces broccoli, florets and peeled stems finely chopped (1 1/2 cups)
2 medium carrots, finely chopped (1 cup)
2 medium potatoes, peeled and grated (1 cup), squeezed to remove excess liquid
3 ounces shiitake mushrooms, stemmed and finely chopped (1 cup)
2 ounces fresh or defrosted frozen shelled edamamae beans, finely chopped (1/2 cup)
1 1/2 teaspoons yellow curry powder
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions
1. Prepare rice according to package instructions. Set aside until cool.
2. Meanwhile, place lentils in a medium saucepan and add 2 cups water. Bring to a boil over medium heat. Reduce the heat to low and simmer gently, covered, until the lentils are slightly mushy, like a thick paste with a few whole lentils, 18-20 minutes, stirring once or twice during cooking. Set lentils aside until cool.
3. Spray a large nonstick skillet with canola oil and heat over medium heat. Add the onion and garlic and cook, stirring, until slightly translucent but not at all brown, about 3 minutes. Add the broccoli, carrots, potatoes, mushrooms and edamamae and cook, stirring, until fragrant but still crunchy, 2 minutes. Add curry powder and cook, stirring, for 30 seconds. Remove pan from heat; add salt and pepper. Let cool slightly. Transfer the rice, lentils, and vegetables to a large bowl and combine.
4. Scoop out 1/2 cup of the mixture and with wet hands, pack it firmly into a tight ball as if forming a meatball. Form the ball into a 3-inch patty about 1 inch thick. Place patties on a baking sheet; chill for 30 minutes to 1 hour.
5. Prepare a nonstick baking sheet or baking sheet lined with parchment paper sprayed with oil. Spread cornmeal on a plate. Dredge each patty in cornmeal. Spray a large skillet with canola oil and heat over medium-high heat until hot but not smoking. Place the burgers in the pan without crowding (work in batches if necessary) and sear until they are light golden on both sides, 2 to 3 minutes per side. Transfer the burgers to the prepared baking sheet and bake for 12 minutes to warm through completely.
6. Serve in a lettuce wrap, topped with sliced red onion, tomato and pickles.

Reprinted with permission from The Golden Door Cooks at Home by Chef Dean Rucker (Clarkson Potter Publishers)

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tcdavis2851473 wrote:

I'm a follower of Dr. Joel Wallach & Dr. Peter Glidden (Naturopathic doctors). Together they have over 50 years of clinical experience, and their research on chronic diseases is accurate. Since becoming gluten free I no longer have Eczema, Psoriasis and severe menstrual cramps. I did not know I was gluten intolerant. Dr. Wallach says 85% blacks & 70% whites are gluten intolerant and unaware of it. Please watch video to learn more: https://www.youtube.com/watch?v=bQYjRy4eE10

9/18/2014 10:22:40 AM Report Abuse
mybestglutenfre wrote:

Gluten recipes is the one of the best recipes for your healthy. I have some recipes you can look at that http://www.mybestglutenfreerecipes.com/

6/24/2014 04:41:35 PM Report Abuse
LaurenCollett wrote:

Many people are sensitive to gluten who don't have celiac disease. While lots of 'gluten free' packaged foods won't necessarily help you lose weight, I have seen lots of people lose weight on a gluten free diet! Take my quiz LaurenCollett.com/quiz/ to determine your #1 weight loss killer and get tips on how to stop it!

5/1/2014 02:03:48 PM Report Abuse
jeanplrn wrote:

I am an RN and have been diagnosed with gluten sensitivity rather than full-blown celiac disease. Since I have been off gluten, I have my life back. I was ready for a wheelchair when I was eating gluten and eggs. People need to understand that the wheat of today is genetically engineered altering the protein and making it stronger, this is why so many people are becoming sensitive to products with wheat and gluten.

10/17/2013 04:14:44 PM Report Abuse
mok_alk wrote:

Just remember that celiac is an autoimmune disease that is being diagnosed more frequently than ever before thanks to blood tests and other immune marker tests. Celiac does not always impact your GI tract and eating gluten if you have celiac is serious stuff! If you eat GF and you feel better (fewer migraines, fewer skin woes, more energy, etc.), you make have celiac and not know it. Check with your doc before hopping back on the wheat wagon. (Oh and I have celiac and do miss wheat.)

10/17/2013 02:22:37 PM Report Abuse

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