With the recent development that my husband quite possibly, mostly likely, almost positively has a gluten allergy (or worse)… I’ve been doing a lot of research on gluten. When you first start looking it’s like, ok… it’s in most baked goods. Then, you look more. Who knew it was in Lip balms? Soy sauce? Extracts? Corn starch? Blue Cheese?! Oh boy, this is gonna be harder than I thought.

We have yet to get the clinical “go ahead” with the gluten-free life, but that’s coming soon. He’s been eating GF for about two weeks, and was feeling great. That was until I accidentally fed him Farro risotto from the restaurant. Oops. Farrow =/= GF. He was sick for two days.

At this point, I’m really taking a look at my pantry. Somethings I can salvage and eat myself, because I personally love wheat things. But some staples, I’m really unlikely to use… I want to avoid making completely separate meals. Sure, I can split the pasta into two pots, that’s no big deal…. but making two whole different sauces? Ehhhh. So, I’m trying to utilize what I can, trying to waste as little as possible, but not “poison” my love. With that came a concoction of dinner last night… I will share. I had this pineapple sausage waiting to be used in the fridge, on my drive home I was praying it was gluten-free. I got home, checked, and surely it was! Yes! So this is what I did…or at least a rough estimate, I didn’t measure anything…except the rice. Hubby loved it, and that’s what matters to me!

Gluten-Free Double Pineapple Sausage Stir Fry

Ingredients:

2 cups Publix Instant White Rice cooked, cooled in fridge

2 Tbsp oil, peanut/canola

1 Tbsp sesame oil

1 Tbsp rice vinegar

.5 cup yellow onion, julienne/thinly sliced long

3 gloves garlic, minced

2 broccoli stems, julienne

3 eggs, whip seperately

1 can water chestnuts, sliced

1.5 cup pineapple, diced

1.5 Harvestland Pineapple Chicken Sausage, sliced

.5 cup green onion, sliced

salt to taste

Directions:

1. Pre-cook the instant rice, store uncovered in fridge over night or for a few hours
2. Heat canola oil in large saute pan, add garlic, onion, broccoli on medium heat
3. Once onion is soft, make a well in the center of pan, pour in eggs and scramble
4. Add the pineapple, water chestnut, and sausage, sesame oil and vinegar.  *I prefer to get color on my sausage, so next time I would probably do that first, then begin in the same pan*
5. Once this looks browned to your liking, pour into a big bowl
6. Add the cold rice to the hot saute pan and brown the rice, you may need to add a little oil
7. Once rice is nice and hot, pour it into the big bowl, mix with the rest. Salt!
8. Add sliced green onion.
9. Enjoy! 🙂

Pretty simple meal, I would change it depending on what I had available. Andrew and I both love pineapple, some people might find this too sweet of a dish. I had planned on adding soy sauce… but you know, I gotta find that in GF. I love using the broccoli stems in food, it’s a great utilization of the other half. I would have added carrots next time, my love took them all to the office to snack on (yay healthy snacks!).

I linked the rice to Publix’s Gluten-Free shopping list. I’ve been searching for good lists on what is good and bad, also what is hidden! If any of you follow this gluten-free lifestyle, let me know! I’d love to pick your brain and find out where you get your recipes, lists, information. Thanks!

Find it,

Rachel