Allergy Free Comfort Quinoa by The Allergy Chef

Allergy Free Comforting Chicken & Rice

This dish came together as one of those, “use what’s in the fridge” types of meals. I only used a small amount of asparagus since around here, it’s considered a bad word. I’m working on that by the way, lol. Here’s the best part though: after I had everything ready, I asked everyone to sample, and they were just so pleased. The Papa said that it’s not a dish that knocks you off your feet with flavor, but at the same time, it’s just so comforting to eat. In fact, he told me several times that evening that “Dinner was just so comforting. We should have that again soon.” Coming from him, and knowing that asparagus was involved, it was quite the compliment. So, from our kitchen to yours, here’s a comforting dish for the family to enjoy.

Allergy Status: Gluten Free, Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Diabetic, Low Histamine, Corn Free Compatible, Paleo Compatible, GAPs Compatible, AIP Compatible, SCD Compatible
For Corn Free: Source safe ingredients. SnoPac makes a frozen green bean, if you can find it in a store near you.
For Paleo, GAPs, AIP, and SCD: Use cauliflower rice.

3 (dry) “cups” Organic Short Grain Brown Rice
16 ounces Organic Green Beans (frozen)
5 ounces Organic Onion, diced
6 TBSP Dairy Free Butter or Oil/Fat of Choice
2 large Organic Chicken Breasts, cut into rectangles
8 ounces Organic White Mushrooms
8 ounces Organic Brown Mushrooms
4 organic Asparagus Spears, sliced thin (use more if desired)
3 tsp Organic Garlic, minced or finely chopped
2 tsp Sea Salt
3/4 tsp Organic Dried Oregano
Optional: Organic Black Pepper to taste
Fresh Organic Parsley for Garnish

Before you prep, start your rice cooker. Hopefully you have one with a steamer insert, as you will want to include the green beans too. Our rice cooker came with a measuring “cup”, which is close to one cup. We used three “cups” of dry rice, and also used the steamer insert for the green beans. If you’re Paleo, GAPs, AIP, or SCD, skip this step, and steam your green beans instead. If you’re using cauliflower rice, I suggest looking into the Cascadian Farm frozen cauliflower rice. It’s organic and super convenient.

Prep your chicken, and mushrooms before getting started. You’ll want to time starting the main portion of the meal when you’re rice cooker is almost finished. Heat a large non-stick pan on medium-high heat. Add your butter and diced onion. Stir it from time to time to prevent burning. After 5 minutes, add your chicken and continue to cook. After another 3 – 4 minutes, add your mushroom, garlic, asparagus, and seasonings. Increase the heat to high for up to 5 minutes, then reduce to medium-low heat. Add in your cooked rice and mix until everything is well incorporated. Remove from heat after 3 – 5 minutes after adding the rice.

If you’re using frozen cauliflower rice, add it when you add the mushroom. If you’re using fresh cauliflower rice, cook it separately, and serve everything else on top.

Allergy Free Comfort Quinoa by The Allergy Chef

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