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Spinach Wild Rice Casserole Wheat-Free/Gluten-Free Bread

Spinach Wild Rice Casserole

1 medium onion, diced
4 cloves garlic
1 Tbs. olive oil
2 c. fresh spinach, steamed & chopped
3 c. cooked wild rice
3 c. cooked brown rice
1 1/2 c. rice cheddar cheese, reserve ½ c. for topping
1/2 c. sunflower seeds, reserve ¼ for topping
3 organic eggs
1/2 c. soy milk
3/8 c. Braggs Liquid Amino (more to taste)
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. nutmeg
1/4 c. dill, chopped

Sauté onions and garlic in light olive oil for 5-7 minutes then mix together with wild rice, brown rice and spinach. Mix remaining ingredients together, and then add to spinach/rice mixture. Mix well. Place in a baking pan. Top with remaining soy cheddar cheese and sunflower seeds. Bake, covered with foil at 400 degrees for 20-25 minutes. Let stand for 10-15 minutes, cut into sections and serve.


Wheat-Free/Gluten-Free Bread

3 c. all purpose wheat-free/gluten free flour
1/4 c. sugar
2 1/2 tsp. xanthan gum
1/2 c. dry milk powder or non dairy substitute
1 1/2 tsp. egg replacer
3/4 tsp. salt
2 tsp. sugar
1/2 c. lukewarm water
1 Tbs. yeast
1/4 c. shortening
1 1/4 c. water
1 tsp. vinegar or dough enhancer
1 egg plus 2 egg whites

Combine all dry ingredients in mixing bowl. Use a flat beater, not dough hook. Dissolve sugar in lukewarm water and mix in yeast. Set aside. Combine shortening and water in saucepan and heat until shortening melts. With mixer on low, blend dry ingredients and slowly add shortening mixture and vinegar. Then add egg and whites. Pour in yeast water and beat at highest speed for 3 1/2 minutes. Texture of dough will be like cake batter. Spoon dough into prepared pans (makes 1 loaf pan and 6 dinner rolls). Let rise until doubled, 35-45 minutes. Bake in 400 degree oven for 50 minutes, dinner rolls for 25 minutes. Cover with foil after 10 minutes to prevent bread from getting too brown.

BROADCAST DATE:   1/16/05

Poisson Cru (Tahitian Raw Fish)
From the Kitchen of: Owana Salazar, Entertainer 1 lb. ahi
1/4 c. Hawaiian salt
2 c. water
1 1/2 c. coconut milk
1 garlic bulb
1 medium sweet Maui round onion
2 cucumbers
2 medium ripe tomatoes
4-5 limes, juiced, remove seeds
1 small curly leaf lettuce, to line serving bowl

Combine Hawaiian salt wit water. Mix well. Cut ahi sashimi style and soak in Hawaiian salt-water mixture while chopping other ingredients. Keep all other ingredients in separate bowl during preparation. If you are using frozen coconut milk, allow it to defrost. Peel and dice garlic. Slice onion in thin crescents. Peel and butterfly cucumbers and remove seeds. Slice in crescents. Slice tomatoes in crescents. Juice the limes.

Preparation:
Drain ahi well. Mix in all other ingredients. Add fresh squeezed lime juice and let stand for approximately 3 minutes until partially marinated. Line serving bowl with lettuce leaves. Spoon in marinated mixture of Poisson Cru. Serve and add coconut milk to preference.