Sofie Wise

Maria Shikary

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About Author — Dr. Shikary is a graduate of the Ohio State University School of Medicine, and trained in pediatrics at UCSF in San Francisco. She specializes in holistic/integrative medicine and nutrition.

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Everyone is going gluten free these days. Stores have their shelves stocked full of different gluten free products. No doubt, I see the benefits of the gluten free diet for my patients with gluten sensitivity and celiac disease, but replacing one processed food for another is never a good idea. Many people who want to reduce gluten can find it somewhat daunting as our culture is heavy on bread, pasta, and sweet treats all filled with gluten. There are however many ways to go gluten free without breaking the bank or losing out on flavor. There are so many yummy grains that are gluten free that you have probably never heard of or just don’t know what to do with. I’m compiling a list of some of my favorite gluten free recipes for easy, fast meals that will help you avoid unwanted ingredients in processed foods and still keep things yummy. I’ll be posting a new recipe every week so stay tuned.

Dill Quinoa Kitchari (Rice):

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4-6

Ingredients:

½ cup white rice (you can substitute brown if you prefer but I like white)

¼ cup red lentils

½ cup quinoa

1 tsp tumeric powder (available at any grocery store and full of health properties, used a lot in ayurveda)

1 tsp ghee (clarified butter) or butter

1 tsp salt

Handful of fresh dill cut

Pour quinoa, rice and lentils into a rice cooker and wash a couple of times with water. Drain the dirty water and then add 2.5 cups of clean water. Add ghee, salt and tumeric powder. Close lid and start cooker. When the rice is done, fold in dill. Serve and enjoy.