Gluten Free Herbed Pilaf (a Main Dish)

For our last day in Gluten free week, our household's favorite rice pilaf. 

A pound to a pound and a quarter of very Lean ground beef, venison or veggie protein of your choice (nonbreaded)

1/3  cup Heinz Worcestershire sauce (US and Canada version of the brand is gluten-free) or Lea and Perrins (US only).  Homemade gluten-free recipe is below for those that can't find a gluten-free brand or substitute San-J brand gluten-free tamari sauce.

3  generous teaspoons of jarred minced garlic

Half of a large (or one small)  sweet onion chapped

a dash of salt and a couple grinds of fresh black pepper
1 tsp cumin
1  tsp turmeric
 a couple shakes of Cinnamon (less than 1/4 teaspoon)
3/4  tsp cayenne (it's not overly hot but if you are heat timid, use 1/4 to 1/2 teaspoon)
A small  handful of fresh chopped parsley (about a quarter cup)

2 cups cooked rice

STEPS:

Bring your ground beef to room temperature – take it out and put it in a bowl with a lid for about half an hour before you intend to cook it.

Dump half of the Worcestershire sauce all over your hamburger, break it up into pieces and add the rest, mixing it up, but not over mixing

Add garlic

Add your chopped onion and add the spices

Mix it all together, try not to mix it too much. Put the lid on and let sit at room temperature for 15-30 minutes (depends on the time of year and how warm it is in the house).

After the meat has sat, cook it over medium-high heat, stirring it around and breaking it up. It will release a lot of liquid due to the Worcestershire sauce, but that is a good thing as it almost makes a sauce and most of the spices are in that sauce.

Simmer on low for a few minutes to cook off the majority of the sauce.  You can strain to remove the sauce, but  I highly recommend using extra lean meat and left what was there, to soak into the rice for the full flavor you want.

Before serving, stir in warm, cooked rice and the fresh parsley.   I used a couple cups of cooked rice, you can use more or less depending on how many folks you are serving.

Serve by itself, or with a side of yogurt cucumber sauce, pitas and raw veggies.

Cucumber Sauce

1/2 medium cucumber, peeled (if you don't want the seeds in there, use an English cucumber, the long, thin ones).
1 cup whole milk plain yogurt
2 pinches of dried mint
2 pinches of cumin  (both the mint and cumin are to taste, I didn't use much as it was served with a spicy dish, if  using as a dip for veggies, step up the amount a little bit and/or add some chopped cilantro as well)
a couple dashes of Jane's Krazy salt
1 teaspoon freshly squeezed lemon juice
1 medium garlic clove, minced
Salt
Freshly ground black pepper

Instructions:

Chop or grate the cucumber until fine in texture (use the large holes on the grater)  Put the cucumber in a thick tea towel or paper towel and twist to squeeze the moisture out).  Add cucumber to the remaining ingredients and mix well. If you want it totally smooth, put in a food processor and pulse a few times.  Refrigerate at least an hour before serving so the flavors blend.

Homemade Gluten-Free Worcestershire Sauce:

1/2 cup apple cider vinegar
2 tablespoons  gluten-free Tamari
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator. Makes about 3/4 cup.