The Gluten-Free Homemaker

Two of my three boys are fair skinned with reddish hair.  They sunburn easily which is one of the reasons summer is not my favorite season.  We haven’t had a pool membership for a number of years, but we did when they were little.  The problem was that even with 30 or 50 spf sunscreen, my oldest would burn anytime before 4 pm.  As a result 4:00 – 6:00 was our usual pool time.  On Sundays, we often went as a family and ate dinner there—a cold dinner that I could pack in the cooler.

This salad was one of my stand-by recipes for such occasions.  It still reminds my boys of those days.  While it works as a cold meal, we prefer it warm so I suggest trying it that way first.

Gluten-Free Brown Rice Salad

• 3 c. cooked brown rice (variety of your choice)
• 1 1/2 c. cooked chicken or ham, cut in small chuncks
• 1/2 c. green onions, sliced
• 1/2 c. sliced almonds
• 1/4 c. mayonnaise
• 1/4 c. Italian salad dressing

If serving this warm, cook the rice and heat the chicken or ham.  Combine the rice, chicken or ham, green onions and almonds.  You could use the pot you cooked your rice in.  In a small bowl, combine the mayonnaise and salad dressing.  Pour over the rice mixture and stir to coat.  Serve

If serving this cold, use leftover chicken or ham and do not heat it.  Follow the directions above and chill before serving.

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This recipe is linked to the following food carnivals which are not gluten-free, but are still a good resource.

• Slightly Indulgent Tuesday
• Tasty Tuesday
• Delicious Dishes

Labels: main dish recipes