50+ Easy and Delicious Friday Gluten-Free Rice Recipes for Your Night Feast

If you’re looking for a way to make your Friday night dinners more exciting, you’ve come to the right place! Gluten-free rice recipes offer a world of flavor and variety, from savory stir-fries to creamy risottos and hearty rice bowls.

Whether you have dietary restrictions or simply want to incorporate more gluten-free meals into your week, these 50+ gluten-free rice recipes are sure to impress.

Rice is a versatile and naturally gluten-free ingredient that pairs well with countless flavors and cuisines.

Whether you prefer something light and fresh or comforting and indulgent, there’s a gluten-free rice recipe here to suit every taste.

These easy-to-make dishes will transform your Fridays into a flavorful experience without the stress of complicated preparations.

50+ Easy and Delicious Friday Gluten-Free Rice Recipes for Your Night Feast

Friday night meals should be a time to unwind and enjoy delicious, comforting food, and these 50+ gluten-free rice recipes are perfect for just that!

Whether you’re feeding a family or hosting a casual dinner with friends, these recipes offer a wide range of options that will please every palate.

From quick stir-fries to rich and creamy dishes, rice is a versatile foundation for a wide variety of gluten-free meals.

The best part? These recipes are simple to prepare, making them ideal for a stress-free Friday night dinner.

So why wait? Choose a recipe, get cooking, and enjoy a flavorful, gluten-free Friday night dinner that’s sure to leave everyone satisfied.

Gluten-Free Chicken and Rice Casserole

This hearty and comforting chicken and rice casserole is a gluten-free take on the traditional dish. Loaded with tender chicken, creamy sauce, and a variety of vegetables, it makes a perfect Friday night dinner for the whole family. The rice, being the base of the dish, ensures that it’s both filling and satisfying, and the gluten-free nature of the recipe makes it suitable for those with dietary restrictions. This dish is simple to prepare and delivers on flavor.

Ingredients:

• 2 cups cooked rice (preferably gluten-free)
• 1 lb chicken breast, cooked and shredded
• 1 cup gluten-free chicken broth
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup frozen peas and carrots
• 1/2 onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked rice, shredded chicken, peas and carrots, onion, garlic, and thyme.
3. In a separate bowl, whisk together the chicken broth, sour cream, salt, and pepper.
4. Pour the sauce mixture over the rice and chicken mixture, stirring until well combined.
5. Transfer the mixture to a greased 9×13-inch casserole dish.
6. Sprinkle shredded cheddar cheese over the top of the casserole, and if using, add a layer of gluten-free breadcrumbs for crunch.
7. Bake uncovered for 30-35 minutes, or until the cheese is melted and the casserole is bubbly.
8. Serve hot and enjoy a cozy, gluten-free dinner!

This gluten-free chicken and rice casserole is the ultimate comfort food with the added bonus of being naturally gluten-free. It’s perfect for a family dinner, offering a filling meal that can easily be customized by adding your favorite veggies or switching up the cheese. Its simplicity, combined with the delicious, creamy texture, makes it a go-to recipe for Friday nights. Plus, leftovers are fantastic for lunch the next day!

Spicy Gluten-Free Rice Burrito Bowls

Kick off your Friday with a flavorful and vibrant gluten-free rice burrito bowl that’s full of fresh ingredients, zesty flavors, and plenty of protein. Packed with seasoned rice, black beans, sautéed veggies, and your choice of toppings, this meal is a fantastic, customizable option for those who love a little heat in their meals. Whether you’re craving something light or hearty, this recipe is perfect for making a meal that’s not only delicious but also gluten-free.

Ingredients:

• 2 cups cooked gluten-free rice (white, brown, or jasmine rice works well)
• 1 can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1/4 cup shredded lettuce
• 1/4 cup shredded cheese (optional)
• Salsa or hot sauce (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the sliced bell pepper and onion, cooking until softened, about 5-7 minutes.
2. Stir in the chili powder, cumin, smoked paprika, lime juice, salt, and pepper. Toss to coat the vegetables evenly in the spices.
3. In a separate pot, warm the black beans over low heat, stirring occasionally.
4. To assemble, divide the cooked rice between bowls and top with sautéed vegetables, black beans, sliced avocado, shredded lettuce, and cheese (if using).
5. Garnish with fresh cilantro and serve with salsa or hot sauce for an extra kick of flavor.
6. Enjoy your homemade gluten-free rice burrito bowl!

These gluten-free rice burrito bowls offer a fun and customizable way to enjoy a healthy, flavorful meal. The rice acts as a perfect base to hold all the spicy, savory ingredients together, while the fresh toppings like avocado, cilantro, and lime juice bring brightness to the dish. Whether you enjoy it mild or spicy, this is an easy and satisfying gluten-free dinner option that’s perfect for any Friday night craving. Plus, it’s a great meal for meal prepping throughout the week!

Vegan Gluten-Free Rice Stir-Fry

This vibrant vegan rice stir-fry is a perfect Friday night meal that’s both healthy and satisfying. Packed with colorful veggies, gluten-free soy sauce, and a savory garlic-ginger sauce, it’s a great way to use up leftover rice and create a quick, one-pan dish that everyone will love. It’s gluten-free, dairy-free, and full of plant-based protein, making it an excellent choice for a nutritious and delicious dinner to kick off the weekend.

Ingredients:

• 2 cups cooked gluten-free rice (preferably day-old rice for better texture)
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1 small carrot, julienned
• 1/2 cup peas
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the broccoli, bell pepper, carrot, and peas, stir-frying for about 5-7 minutes, or until the vegetables are tender but still crisp.
4. Add the cooked rice to the skillet, breaking it up with a spoon and mixing it with the veggies.
5. Pour the soy sauce, rice vinegar, and sesame oil over the mixture, stirring well to coat everything evenly.
6. Stir-fry for another 2-3 minutes, allowing the rice to crisp slightly.
7. Season with salt and pepper to taste and garnish with sesame seeds before serving.
8. Enjoy your healthy, vegan, gluten-free rice stir-fry!

This vegan gluten-free rice stir-fry is a fantastic Friday night meal that’s not only easy to prepare but also packed with nutrition. The combination of fresh vegetables, savory sauce, and gluten-free rice makes for a well-balanced dish that will satisfy your cravings for something light yet flavorful. Plus, it’s completely customizable—add your favorite vegetables or even tofu for added protein. It’s a delicious, guilt-free way to enjoy a flavorful, plant-based meal without compromising on taste.

Gluten-Free Shrimp and Rice Paella

This gluten-free shrimp and rice paella brings the vibrant flavors of Spain right into your kitchen. With a rich saffron-infused rice base, juicy shrimp, and a medley of vegetables, this dish is both colorful and aromatic. It’s a perfect dish to celebrate the weekend, offering a taste of Mediterranean cuisine that’s naturally gluten-free. The seafood adds a luxurious touch, making this meal ideal for those special Friday nights.

Ingredients:

• 2 cups gluten-free rice (short-grain or medium-grain works best)
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, diced
• 1 cup peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon saffron threads (optional, for authentic flavor)
• 2 cups chicken broth (gluten-free)
• 1/2 cup white wine (optional)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large, deep skillet or paella pan, heat olive oil over medium heat.
2. Add the onion and bell pepper and sauté for 5 minutes until softened. Stir in the garlic and cook for an additional minute.
3. Stir in the rice, paprika, and saffron (if using), allowing the rice to toast for 2-3 minutes.
4. Pour in the chicken broth and white wine, stirring well. Bring to a simmer, then reduce the heat and cover. Let the rice cook for 15-20 minutes, or until the liquid is mostly absorbed.
5. Add the shrimp and peas to the pan, nestling them into the rice. Cover again and cook for another 5-7 minutes until the shrimp are pink and cooked through.
6. Remove from heat and let the dish sit, covered, for a few minutes.
7. Garnish with chopped parsley and serve with lemon wedges.

This gluten-free shrimp and rice paella brings a delightful touch of Spain to your dinner table. The saffron rice is infused with rich flavors, while the shrimp and vegetables provide a satisfying mix of textures. It’s an impressive dish that doesn’t require too much effort but delivers big on flavor. Paired with a fresh squeeze of lemon, this dish makes for a perfect Friday night celebration, full of color and taste.

Gluten-Free Rice Pudding with Cinnamon and Raisins

This creamy gluten-free rice pudding is the ultimate comfort food, perfect for a sweet ending to your Friday night meal. With its silky texture and the warming flavors of cinnamon and vanilla, this dessert is both nostalgic and indulgent. The addition of raisins adds a touch of sweetness and chewiness, making this pudding an irresistible treat.

Ingredients:

• 1 cup cooked gluten-free rice (preferably short-grain or Arborio rice)
• 2 cups whole milk (or dairy-free milk for vegan option)
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cooked rice, milk, sugar, cinnamon, nutmeg, and salt.
2. Bring to a simmer over medium heat, stirring frequently. Cook for 20-25 minutes, or until the mixture thickens to a creamy consistency.
3. Stir in the vanilla extract and raisins, cooking for another 2-3 minutes.
4. Remove from heat and allow the pudding to cool slightly. It will continue to thicken as it sits.
5. Serve warm or chilled, topped with a sprinkle of cinnamon or extra raisins, if desired.

This gluten-free rice pudding is a warm, comforting dessert that’s perfect for Friday night relaxation. The combination of cinnamon, nutmeg, and vanilla creates a rich, cozy flavor profile, while the raisins add a burst of sweetness in every bite. This dish can be served warm or chilled, making it a versatile option depending on your preference. It’s a simple, yet indulgent way to round off your meal and satisfy your sweet tooth without worrying about gluten.

Gluten-Free Rice Salad with Lemon and Feta

This light and refreshing gluten-free rice salad with lemon and feta is the perfect side dish for a Friday night meal. With fresh vegetables, tangy feta cheese, and a citrusy dressing, this salad is bursting with flavor and texture. It’s a wonderful option for a lighter meal or as a side to complement grilled meats or seafood.

Ingredients:

• 2 cups cooked gluten-free rice (brown or wild rice works best)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked rice, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
3. Pour the dressing over the rice mixture and toss gently to combine.
4. Garnish with fresh parsley and serve chilled or at room temperature.

This gluten-free rice salad with lemon and feta is light, refreshing, and packed with flavor. The bright lemon dressing perfectly complements the earthy rice and tangy feta, while the fresh vegetables add a satisfying crunch. It’s an ideal dish for a quick and easy Friday night meal or as a side to grilled meats or seafood. This salad can be made ahead of time, making it an excellent choice for busy evenings when you still want something fresh and delicious.

Gluten-Free Coconut Rice with Mango

This gluten-free coconut rice with mango is a tropical-inspired dish that’s both sweet and savory. The creamy coconut milk infuses the rice with a rich, subtle sweetness, while the fresh mango adds a refreshing and juicy contrast. It’s perfect as a side dish or a light dessert, ideal for a relaxing Friday evening meal that transports you to a sunny paradise.

Ingredients:

• 2 cups gluten-free jasmine rice (or any preferred rice)
• 1 can (14 oz) coconut milk
• 1/2 cup water
• 2 tablespoons sugar (or honey)
• 1/4 teaspoon salt
• 1 ripe mango, peeled and diced
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a medium saucepan, combine the rice, coconut milk, water, sugar, and salt. Bring to a boil over medium-high heat.
2. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
3. Remove from heat and let the rice sit, covered, for 5 minutes.
4. Fluff the rice with a fork and transfer it to a serving dish.
5. Top with fresh mango cubes and garnish with mint leaves if desired. Serve warm or at room temperature.

This gluten-free coconut rice with mango is a refreshing, tropical dish that brings a touch of the exotic to your dinner table. The creamy, slightly sweet coconut rice pairs perfectly with the juicy mango, making it an ideal side dish or light dessert for a Friday night meal. The mint garnish adds a fresh touch, enhancing the overall flavor. It’s a quick and simple recipe that feels like a treat, perfect for those craving something light yet indulgent.

Gluten-Free Rice and Bean Burrito Wraps

These gluten-free rice and bean burrito wraps are a filling and satisfying meal, combining seasoned rice, black beans, and fresh vegetables wrapped in a gluten-free tortilla. With the flavors of lime, cilantro, and chili, these wraps are not only healthy but packed with bold flavors. Perfect for a quick Friday dinner that’s customizable to fit your taste preferences.

Ingredients:

• 2 cups cooked gluten-free rice (white or brown)
• 1 can black beans, drained and rinsed
• 1/2 red bell pepper, diced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 4 gluten-free tortillas
• 1/2 cup shredded lettuce
• Salsa or guacamole (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and red bell pepper, cooking until softened, about 5 minutes.
2. Stir in the black beans, cumin, and chili powder, cooking for another 2-3 minutes until heated through.
3. In a large bowl, combine the cooked rice, lime juice, cilantro, and the cooked bean mixture. Stir to combine.
4. Warm the gluten-free tortillas in the skillet or microwave until pliable.
5. To assemble, spoon the rice and bean mixture onto each tortilla, and top with shredded lettuce and salsa or guacamole, if desired.
6. Roll the tortillas tightly into wraps and serve immediately.

These gluten-free rice and bean burrito wraps are a simple, flavorful meal that’s perfect for a quick and satisfying Friday night dinner. The combination of rice, beans, and vegetables is both nutritious and filling, while the cilantro and lime bring brightness and freshness to the dish. You can easily customize this recipe by adding your favorite toppings, such as cheese, salsa, or avocado. It’s a fun and versatile way to enjoy a gluten-free meal that everyone will love.

Gluten-Free Stuffed Bell Peppers with Rice and Ground Turkey

These gluten-free stuffed bell peppers with rice and ground turkey are a healthy and wholesome dinner option, offering a balanced meal in a deliciously colorful package. The tender bell peppers are filled with a flavorful mixture of seasoned rice, lean ground turkey, and vegetables, then baked until tender. This dish is both hearty and satisfying, making it a perfect Friday night dinner for the whole family.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked gluten-free rice (white or brown)
• 1 lb ground turkey
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 cup diced tomatoes
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces as it cooks.
4. Stir in the diced tomatoes, oregano, paprika, cumin, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to combine.
5. In a large bowl, mix the cooked rice with the turkey mixture until well combined.
6. Stuff each bell pepper with the rice and turkey mixture, packing it tightly.
7. Place the stuffed peppers in a baking dish and cover with aluminum foil.
8. Bake for 30-35 minutes, or until the peppers are tender. If desired, sprinkle shredded cheese on top of each pepper during the last 5 minutes of baking.
9. Serve hot and enjoy!

These gluten-free stuffed bell peppers with rice and ground turkey are a filling and nutritious meal that’s perfect for a Friday night dinner. The combination of tender bell peppers, savory ground turkey, and seasoned rice creates a well-balanced dish that’s both satisfying and healthy. The optional cheese adds a creamy finish, making this recipe even more delicious. Whether you serve them as a standalone dish or pair them with a side salad, these stuffed peppers are sure to be a hit with everyone.

Gluten-Free Veggie Fried Rice

This gluten-free veggie fried rice is a vibrant and healthy take on the classic dish. Packed with colorful vegetables, scrambled eggs, and savory gluten-free soy sauce, it’s a quick and satisfying meal that can be enjoyed on its own or as a side dish to your favorite protein. The texture of the rice, combined with the umami flavor of soy sauce, makes this an irresistible comfort food.

Ingredients:

• 2 cups cooked gluten-free rice (preferably day-old rice)
• 1 cup mixed vegetables (carrots, peas, corn, bell peppers, etc.)
• 2 eggs, beaten
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon sesame oil (or vegetable oil)
• 2 cloves garlic, minced
• 1 tablespoon green onions, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the mixed vegetables and cook for 5-7 minutes until they are tender.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
4. Add the cooked rice to the skillet, breaking up any clumps. Pour the gluten-free soy sauce over the rice and toss everything together to combine.
5. Season with salt and pepper to taste, and cook for another 2-3 minutes, stirring occasionally.
6. Garnish with chopped green onions before serving.

This gluten-free veggie fried rice is a quick and tasty meal that’s loaded with vegetables and flavor. The combination of eggs, veggies, and rice makes it a filling dish, while the gluten-free soy sauce provides the perfect savory touch. Whether you’re making it as a standalone meal or as a side dish, this recipe is perfect for a casual, flavorful Friday night dinner that everyone will enjoy.

Gluten-Free Lemon Herb Rice Pilaf

This gluten-free lemon herb rice pilaf is a fragrant and refreshing side dish that pairs perfectly with any protein. The fresh lemon juice and zest, combined with aromatic herbs like thyme and parsley, give this pilaf a bright and zesty flavor. It’s a light and versatile side dish that will complement a variety of main courses, from grilled chicken to seafood.

Ingredients:

• 2 cups gluten-free rice (long-grain white or basmati rice works well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups chicken or vegetable broth (gluten-free)
• Zest and juice of 1 lemon
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the rice and cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors of the onion.
3. Add the chicken or vegetable broth, lemon zest, lemon juice, thyme, garlic powder, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Remove from heat and fluff the rice with a fork. Stir in the fresh parsley and serve.

This gluten-free lemon herb rice pilaf is a bright and flavorful side dish that can elevate any meal. The fresh lemon zest and juice provide a tangy kick, while the aromatic herbs bring depth to the rice. It’s an ideal complement to grilled meats, fish, or roasted vegetables. Light yet flavorful, this rice pilaf is a great option for a simple yet elegant Friday night dinner.

Gluten-Free Rice-Stuffed Acorn Squash

This gluten-free rice-stuffed acorn squash is a warm, hearty dish that combines roasted squash with a savory rice filling. The sweet, nutty flavor of the acorn squash pairs beautifully with the seasoned rice and the addition of cranberries and nuts adds a delightful texture. Perfect for a cozy Friday night meal, this dish is also great for a festive holiday dinner.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 cup cooked gluten-free rice (brown rice or wild rice works best)
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup vegetable broth (or chicken broth for non-vegetarian option)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt, pepper, cinnamon, and nutmeg.
3. Roast in the oven for 30-40 minutes, or until the squash is tender and easily pierced with a fork.
4. While the squash is roasting, prepare the rice stuffing. In a large bowl, combine the cooked rice, dried cranberries, chopped nuts, and vegetable broth. Mix well and season with salt and pepper to taste.
5. Once the squash is done roasting, remove it from the oven. Carefully spoon the rice mixture into each squash half, pressing it down gently to fill the cavity.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat the filling through.
7. Garnish with fresh thyme if desired, and serve warm.

This gluten-free rice-stuffed acorn squash is a comforting and flavorful dish that’s perfect for a cozy Friday night dinner. The sweet acorn squash pairs wonderfully with the savory rice stuffing, and the addition of cranberries and nuts adds both texture and depth of flavor. It’s a great dish for those looking for a nutritious, satisfying meal, and it can easily be adapted for a vegetarian or non-vegetarian diet. This dish is perfect for colder months and special occasions, offering both comfort and elegance in one.

Gluten-Free Mushroom Risotto

This creamy gluten-free mushroom risotto is a comforting, savory dish made with earthy mushrooms and a rich, creamy texture. Perfectly cooked arborio rice is combined with sautéed mushrooms, garlic, and vegetable broth to create a comforting and luxurious dish. The addition of parmesan cheese adds depth of flavor, making this risotto a great choice for a special Friday night dinner.

Ingredients:

• 1 cup gluten-free arborio rice
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced (button, cremini, or your choice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1/2 cup dry white wine (optional)
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, heat vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, until they release their moisture and become tender.
4. Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast lightly.
5. If using white wine, pour it in now, stirring until the liquid is mostly absorbed.
6. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait for the liquid to be absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 20-25 minutes.
7. Once the risotto is fully cooked, stir in the parmesan cheese, salt, and pepper. Adjust seasoning to taste.
8. Garnish with fresh parsley and serve hot.

This gluten-free mushroom risotto is a rich and comforting dish, perfect for a cozy Friday night dinner. The earthy mushrooms add depth to the creamy risotto, while the parmesan gives it a savory finish. Risotto is a labor of love, but the results are definitely worth it, offering a meal that’s both indulgent and satisfying. This recipe is versatile, so you can add other vegetables or protein to make it your own.

Gluten-Free Spicy Rice Bowl with Shrimp

This gluten-free spicy rice bowl with shrimp is a vibrant and flavorful meal that combines tender shrimp with spicy rice, fresh veggies, and a tangy dressing. The heat from the chili sauce is balanced by the coolness of the cucumber and avocado, making it a perfect Friday night meal for those who enjoy bold, spicy flavors.

Ingredients:

• 1 cup gluten-free rice (white or brown)
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (gluten-free)
• 1 teaspoon chili garlic sauce
• 1 teaspoon honey
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• 2 tablespoons green onions, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Cook the rice according to the package instructions. Once cooked, fluff and set aside.
2. In a small bowl, whisk together the soy sauce, chili garlic sauce, honey, and a pinch of salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and cooked through.
4. Pour the sauce over the shrimp, tossing to coat, and cook for another 1-2 minutes until the sauce thickens slightly.
5. To assemble the rice bowls, divide the cooked rice between bowls. Top with the shrimp, cucumber, and avocado slices.
6. Sprinkle with green onions and sesame seeds before serving.

This gluten-free spicy rice bowl with shrimp is a fresh and exciting dish that’s perfect for a Friday night meal. The balance of spicy shrimp, creamy avocado, and crunchy cucumber creates a satisfying texture contrast, while the tangy sauce brings everything together. This dish is light yet filling, and the customizable toppings allow you to adjust the heat to your liking. It’s a delicious, vibrant meal that will spice up your week.

Gluten-Free Rice Pudding with Cinnamon and Raisins

This gluten-free rice pudding with cinnamon and raisins is a sweet and comforting dessert that’s perfect for ending your Friday night meal. Creamy, tender rice is cooked with milk, sugar, cinnamon, and raisins, creating a dessert that’s rich, sweet, and lightly spiced. It’s a simple yet indulgent treat that can be served warm or chilled.

Ingredients:

• 1 cup cooked gluten-free rice (white or brown)
• 2 cups milk (dairy or non-dairy)
• 1/2 cup sugar (or sweetener of choice)
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup raisins
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cooked rice, milk, sugar, cinnamon, and salt. Bring to a simmer over medium heat, stirring occasionally.
2. Once simmering, reduce the heat to low and continue to cook for 20-25 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency.
3. Stir in the raisins and vanilla extract, and cook for another 2-3 minutes to warm the raisins through.
4. Remove from heat and let the rice pudding cool slightly before serving.
5. Serve warm or chilled, garnished with additional cinnamon if desired.

This gluten-free rice pudding with cinnamon and raisins is a cozy and nostalgic dessert that’s perfect for a Friday night treat. The creamy rice pudding is sweetened with sugar and infused with warm spices, while the raisins add a chewy texture and natural sweetness. Whether you enjoy it warm for a comforting evening dessert or chilled for a refreshing snack, this pudding is a simple yet satisfying treat that will bring comfort and warmth to your week.

Note: More recipes are coming soon!