Gluten Free Sausage and Wild Rice Recipe
Last night I made a random gluten-free version of a jambalaya with a few things we had in our kitchen and it turned out very clean and tasty! Who knew whole foods could taste this good and be this easy?
1 cup Wild Rice
3 Trader Joe’s Jalapeno Chicken Sausage (yup they are gluten-free!)
1 cup Mushrooms
3 cloves Garlic
6 total of small red, yellow & orange Sweet Peppers
4 tablespoons grass-fed Butter
2 tablespoons of Olive Oil
2 cups Spinach
1 can Cannellini Beans
How to make:
- Make 1 cup (dry) wild rice. I mixed it with water but you can also mix with gluten-free broth to add some additional taste. It takes about 45 minutes to cook so make sure you get in on the stove in advance.
- About 30 minutes after you put on the rice – Grab a sauté pan and put 4 tablespoons of butter, 3 cloves of fresh garlic, 2 cups of fresh spinach, 6 small sweet peppers chopped into bit size pieces, 1 can of navy beans, 1 cup of mushrooms and 3 sausages cut up into bite size pieces. Mix them all together really well and throw the lid on it for about 10 minutes.
- When the rice is done, make sure all the liquid is drained and mix the rice in the sauté pan. Be sure to mix all the ingredients in very well. I threw in a little bit of garlic salt to add some extra flavor.
- Perfect for lunch leftovers! Enjoy