Free Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook by Leslie Cerier, Kathie Swift Ms Rd Page B

with the rice mixture. Top with the cheese and serve immediately.
    Variations
    Jade Pearl rice is both delicious and attractive in this pilaf, but you can certainly substitute other varieties of rice, such as long-grain brown rice or basmati; or, for more color and flair, try Bhutanese red rice or Chinese black rice. Just remember that when substituting other varieties of rice, you may need to adjust the cooking time .

Shiitake and Kale Lasagna with Marinated Dried Tomatoes and Chèvre
    A feast! You can use rice lasagna noodles in any lasagna recipe (those made by Pastariso are especially good). In fact, even though I don’t follow a gluten-free diet, I prefer rice pasta to whole wheat. Here, I’ve used chèvre instead of ricotta, and replaced the mozzarella with Cheddar (hopefully a local artisanal variety made with goat’s milk or milk from grass-fed cows) for a delicious and unusual variation. For more flavor, use chèvre with basil or other Italian herbs.
    serves 4 to 6
    ½ cup water
    2 cups Tomato Sauce with Fennel and Marinated Dried Tomatoes or other prepared pasta sauce
    8 ounces uncooked rice lasagna noodles
    6 ounces chèvre
    1½ cups coarsely chopped kale
    1 cup stemmed and coarsely chopped shiitake mushrooms
    ½ cup Marinated Dried Tomatoes
    2 cups grated Cheddar cheese (about 8 ounces)
    Preheat the oven to 400ºF.
    Put the water and ½ cup of the tomato sauce in an 8-inch square baking dish and spread it over the bottom of the dish. Arrange a single layer of noodles over the sauce. Spread or crumble the chèvre on top of the noodles. Top with another layer of noodles and then all of the kale. Scatter the mushrooms and dried tomatoes over the kale. Place a final layer of noodles over the vegetables and press down gently. Pour the remaining 1½ cups sauce over the noodles and spread it evenly, then top with the grated cheese.
    Cover with foil (shiny side down) or a baking sheet and bake for about 45 minutes, until the noodles are soft and the lasagna is bubbling hot. Let it stand for about 10 minutes to set up. Cut into squares and serve immediately.

    Variations
    Swap other kinds of fresh mushrooms for the shiitakes: white button mushrooms, criminis, portobellos, or wild mushrooms, such as chanterelles.
    Use other shapes of pasta, like penne or spirals. If you do this, you can select from a wider range of gluten-free pastas, such as quinoa-corn pasta or multigrain varieties.
    Replace the sauce in this recipe with 2 cups of the sauce in Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers .
Teff Loaf with Red Bell Peppers and African Spices
    Teff revisits its Ethiopian roots in this recipe, where it’s cooked with traditional vegetables and spices. Beyond being delicious, slices of this loaf are beautiful, with a colorful mosaic pattern. Ethiopian Sunshine Stew is the perfect partner for this dish.
    serves 6 to 8
    2 teaspoons fenugreek seeds
    1 teaspoon cumin seeds
    1 teaspoon coriander seeds
    5 whole cloves
    3 tablespoons extra-virgin olive oil
    1 cup chopped onion
    4 cloves garlic, pressed
    1½ cups teff
    1 teaspoon dried chile flakes
    4½ cups boiling water
    1½ cups diced red bell pepper
    1 teaspoon sea salt
    Toast the fenugreek seeds, cumin seeds, coriander seeds, and cloves in a small dry skillet over medium heat, stirring often, for about 1 minute, until fragrant. Transfer to a spice grinder or seed mill and grind until powdery.
    Heat the oil in a large soup pot over medium heat. Add the onion, garlic, teff, and chile flakes and sauté for 3 to 5 minutes, until the teff is coated with the oil and the aroma of garlic and chiles fills the air. Lower the heat, then slowly pour in the water. Stir in the ground spices, bell pepper, and salt. Cover and simmer for about 20 minutes, until the teff is tender and all of the water is absorbed. Taste and adjust the seasonings if desired.
    Pour the mixture into a standard loaf pan and let stand for about 30 minutes, until set up. Slice into pieces