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Gluten Free Diet Plan

Have you ever wondered “what exactly does gluten free mean?” or “why do people eat gluten free?”. Do you suffer from Celiac Disease and or a gluten intolerance but don’t quite understand what that means and how it will change your life? Let’s talk about the gluten free diet and a gluten free diet plan.

I have my own personal story with going gluten free, as many people do. I spent years feeling unwell, to the point where I was essentially bedridden in my early 20s. I went to so many doctors that I simply lost count. Each time I left with no answers. Frustrated and confused, my mother and I began to do our own research. My cousin a few years prior had been diagnosed with something called “Celiac Disease”. We knew he could not have flour, but, beyond that not much. This is the guide that I wish I had had when I found out I needed to cut gluten and wheat from my life.

What exactly is gluten?

If you have ever worked with regular flour to make (well, anything) you know that it gets a stickiness about it. If you are making pizza dough, or pie crust, or bread, or cookies, there is an elasticity to the dough / batter. Gluten is a protein that is found in wheat flour and creates the elasticity in baked goods. If you ever see someone kneading bread, that is to help build up the gluten protein.

What happens to your body when you stop eating gluten?

If you have Celiac Disease and or a gluten intolerance, gluten and wheat are detrimental to the body. Your intestines absorb the nutrients from your food and are responsible for maintaining good gut health. The intestines are lined with micro-tentacles called villi.

When someone who should not have gluten has gluten, it attacks the villi that line the walls of the intestines. The way I best like to describe this action is that gluten acts like sandpaper to the villi. It will wear them down until they no longer exist. This leads to ulcers in the intestines, blood in the stool, extreme pain, cramping, upset stomach, and if left untreated, it can lead to intestinal cancers.

Gluten for others can be non-GI related. For some people, gluten causes migraines, general fogginess, and depression.

To see your best results from a gluten free diet, you need to abstain from any form of gluten for at least 2 weeks.

What foods should you avoid when you are gluten free?

This can vary from person to person however, if you have Celiac Disease and or an intolerance, you should avoid the following foods:

  • Wheat
  • Barley
  • Rye
  • Malt
  • Spelt
  • Farro

  • Farina
  • Durum
  • Emmer
  • Semolina
  • Graham

This leads us to the question: What can you actually have if you need to eat a gluten free diet?

“Are potatoes gluten free?”, “is coffee gluten free?”, “is butter gluten free?”, “is rice gluten free?”

Yes! The answer is yes. There are so many things that are gluten free. Let’s talk about some flours first and foremost that are safe for you to use.

  • Buckwheat (doesn’t actually have wheat and is safe!)
  • Teff Flour
  • Sorghum Flour
  • Potato Flour
  • Arrowroot Flour
  • Brown Rice Flour
  • Oat Flour
  • Coconut Flour
  • Tapioca Starch (or Flour)
  • Potato Starch
  • Almond Flour
  • Quinoa Flour
  • Chickpea Flour
  • Amaranth Flour
  • White Rice Flour
  • Corn Flour
  • Cassava Flour

Quick and Easy Orzo Recipe!
Gluten Free Orzo- Click here
Julia Child inspired vegetarian bourguignon
Vegetarian Bourguignon- Click here

Why is gluten bad for you and should everyone be on a gluten free diet plan?

The short answer: no
Not everyone should be on a gluten free diet. Gluten is fine for those who do not have an underlying condition. That condition can be external of Celiac Disease and or a gluten intolerance. Some individuals with Crohn’s Disease have found relief from a gluten free diet plan, and or other GI issues. Some parents of children with Autism also praise a gluten free diet for helping their children focus. I am of course not saying that everyone should try this, but, if you want to try going gluten free, then by all means, give it a go. However, you should not be approaching a gluten free diet to lose weight. It is not a healthy way to go about it. If you are wishing to improve your overall health, then, give it a go!

Let’s make a gluten free diet plan!

I have put together a meal plan for one week. This way, you can give it a go and see if you find it simple and or helpful to you!

Monday:

Breakfast: Blueberry Muffin
Lunch: Squash Salad
Dinner: Stuffed Pasta Shells

Tuesday:

Breakfast: Blueberry Muffin
Lunch: Fish Soup
Dinner: Salmon and Squash

Wednesday:

Breakfast: Asian Rice + Eggs
Lunch: Fish Soup
Dinner: Veggie Bourguignon

Thursday:

Breakfast: Summer Quiche
Lunch: Butternut Squash Soup
Dinner: Cajun Catfish

Friday:

Breakfast: Summer Quiche
Lunch: Butternut Squash Soup
Dinner: Veggie Casserole

Saturday:

Brunch: Shakshuka
Dinner: Pizza!

Sunday:

Brunch: Quiche
Dinner: Linguine and clams

  • You can of course decide to double up on meals / recipes as you will likely have leftovers, however, this just gives you a general idea of what you can have throughout the week!

For Sides, click here

Desserts, click here

Things to remember before embarking on a gluten free diet plan:

  1. Read read read! You need to read every ingredient listed on what you purchase. Gluten can hide in the trickiest of places (like shampoo, and lotion- see Aveeno.) Gluten is in things that you would not necessarily expect, like salad dressings, and is the first ingredient listed in Soy Sauce (don’t worry, gluten free tamari is great- as are coconut aminos!)
  2. Just because you assume something to be gluten free, does not mean it is. Things like Quaker Oats, Corn Flakes, etc, are not gluten free. See #1.
  3. Even if you are a beginner, this is a good meal plan for you. Nothing on this list is overly ambitious, especially if you know how to cook.
  4. Some brands that I love for flours are King Arthur Flour, Cup4Cup, and Bob’s Red Mill. Pastas: La Venziane, Barilla, and Delallo.

If you need some resources, check these out:

Mayo Clinic

Celiac.org

Healthline

How to make Caramelized Onions

I adore caramelized onions. Naturally gluten free, they add such a depth of flavor and richness to a dish. Perfect for a burger, mac and cheese, with steak, quiche, and more. Let’s dive into how to make caramelized onions!

Let me just start with saying that I loveeeee caramelized onions. It is kind of ironic in a way because my father is super sensitive to smells and often wouldn’t allow onions to be cooked in the house. If you are thinking, “man, what a sad thing”, you would be right. As soon as I moved in with Josh, I started really digging into my love of onions again. I always would order something at a restaurant If it had caramelized onions on it. I never really knew how to make them, but now, I do, and boy it is so easy.

Tip:
Caramelized onions and sautéed onions are not the same

The big difference between the two is the amount of time that the onion actually spend in the pan. My recipe for caramelized onions is a pan recipe, however, there are some who prefer to make theirs in a slow cooker and or in the oven. Sautéed onions will brown up in the pan in a few minutes and retain a lot of their sharp onion flavor whereas caramelized onions take quite a bit longer, have a more caramel and sweet flavor when they are finished.

What do you need to make this?

  1. 3 onions (I like vidalia onions)
  2. 1 tablespoon of balsamic vinegar
  3. 2 tablespoons of oil – pretty much any oil will work here. Some oils are likely to burn faster such as olive oil, so, using a canola, vegetable, and or grapeseed might work best for you.
  4. Kosher Salt!

Why no butter in this recipe?

This recipe allows those with dietary restrictions to also enjoy caramelized onions! It is vegan (no animal products of any kind), gluten free, dairy free, egg free, nut free, and still delicious. It is also keto friendly! This recipe is not suited for anyone on a low fodmap diet as onions and garlic both contain fructans and are not recommended as part of the keto diet.

How do you make caramelized onions?

  1. You are going to want to use a heavy bottomed pan or pot and set your burner to medium heat. Heat the oil first and then add the onions and cook for around 10 minutes. Make sure that every onion comes in contact with the bottom during that 10 minutes as you want them to start to soften.
  2. Add the kosher salt and stir to combine. Lower your heat to medium low and let the onions sit for the next 20 minutes. If you are tempted to stir them, only do it every 8-12 minutes.
  3. You are going to cook the onions for 15 more minutes. Stir them every 5 minutes (aka 3 times). Then stir in your balsamic and cook for 5 minutes more. If you like your onions to be really jammy and delicious, cook them for another 15-20 minutes. This is of course optional!
Ingredients for your caramelized onions: onions, salt, oil, and balsamic vinegar
Heat your oil in your heavy bottom pot or pan
When you add the onions, make sure to coat them all in oil so they can begin to soften and cook down

cook down according to the recipe instructions
Add the balsamic vinegar and stir it in
continue to cook down the onions depending on how mushy / jam like you’d like them
Serve immediately as a side, garnish, topping, toss into a recipe. Or, see the storing section!

Troubleshooting:
Why won’t my onions caramelize?

It is possible that you are using the wrong kind of oil. Oils like Olive Oil and Peanut Oil have a tendency to burn a lot faster. It is why they are not used as a deep frying oil. It is also possible that you have your burner too high. Each oven is different, and I know that is super frustrating (I have an oven that tends to differ from regular suggested temperatures) but it is important to make sure that the onions never go above medium. Caramelized onions are a labor of love and take time when you are making them on the stove.

How do I store my caramelized onions?

They will keep in the fridge for 4-5 days! So, you can definitely make them in advance. You can also freeze them! Store in an airtight container and or plastic bag. Like most frozen things, I definitely recommend that you defrost it in the fridge over night before you plan to use them.

Looking for something similar?

This recipe for me is definitely a blending of sweet and savory. Check out some similar recipes!

Butternut squash salad click here
Fish Soup click here
Summer Quiche click here
Moroccan Salmon click here
Mediterranean Orzo click here

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How to make Caramelized Onions

caramelized onions in a jar

Have you ever wondered “how do I make caramelized onions?”? Look no further. Tips and tricks to make the best caramelized onions. 

  • Author: Sift
  • Prep Time: 5 minutes
  • Cook Time: 45-60 minutes
  • Total Time: 1 hour
  • Yield: 3–4 cups of onions 1x
  • Category: Side
  • Diet: Gluten Free

Ingredients

Scale

What do you need to make this?

  1. 3 onions (I like vidalia onions)
  2. 1 tablespoon of balsamic vinegar
  3. 2 tablespoons of oil – pretty much any oil will work here. Some oils are likely to burn faster such as olive oil, so, using a canola, vegetable, and or grapeseed might work best for you.
  4. Kosher Salt!

Instructions

  • You are going to want to use a heavy bottomed pan or pot and set your burner to medium heat. Heat the oil first and then add the onions and cook for around 10 minutes. Make sure that every onion comes in contact with the bottom during that 10 minutes as you want them to start to soften.
  • Add the kosher salt and stir to combine. Lower your heat to medium low and let the onions sit for the next 20 minutes. If you are tempted to stir them, only do it every 8-12 minutes.
  • You are going to cook the onions for 15 more minutes. Stir them every 5 minutes (aka 3 times). Then stir in your balsamic and cook for 5 minutes more. If you like your onions to be really jammy and delicious, cook them for another 15-20 minutes. This is of course optional!

Keywords: Caramelized Onions, how to make caramelized onions, how to store caramelized onions, vegan, gluten free

Did you make this recipe?

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Funfetti Cake

Despite being from a box, this recipe for funfetti cake is easy, delicious, and ready in 30 minutes. Gluten free and so good, your guests won’t be able to tell the difference.

I have always been someone who makes things from scratch. Living gluten free, it is essentially a requirement in order to ensure that everything is safe, and it usually just tastes better. The last time I made anything from a box was when I was first diagnosed in 2010, and it was a Betty Crocker white cake mix. I was reluctant to try this when I saw it as my last experience was not one of triumph. However, I am so glad I tried this, it is so delicious!

While it is not available in every grocery store, you can take a look at buying the cake mix here.

What do you need for this recipe for funfetti cake?

  1. One box of the Pillsbury Gluten Free Funfetti Cake Mix
  2. 1/3 cup oil (canola or vegetable)
  3. 3 eggs
  4. 1.5 cups of powdered sugar (for icing)
  5. 2 tsp vanilla (for icing)
  6. 8 oz (1 package) of cream cheese (for icing)
  7. 1 stick of butter (for icing)

How do you make it?

It is so easy to make. It is delightful.

  1. Set your oven to 350°F and start to make the batter. Take the cake mix, eggs, water, and oil and mix it in a bowl together. You want the batter to come together, so, make sure that there are no pieces of flour that are unincorporated.
  2. If you are making this in a traditional cake form, spray an 8 or 9 inch pan. If you want to make individual cakes as is shown in this recipe, take a jelly roll pan, spray the bottom with a non-stick spray and line with parchment paper. Pour the batter onto the parchment paper and use an offset spatula to spread it out evenly. It may seem thin in some areas, however, it will puff up as it bakes.
  3. Place the tray in the oven for 23 minutes. Remove from the oven and allow it to cool completely. In the meantime, make your icing.
  4. In the bowl of a standing mixer, or you can do this by hand or with a hand-mixer, take your room temperature butter, cream cheese, powdered sugar, and vanilla and mix together to form your icing. If you find the icing if a bit too stiff, add in some milk or heavy cream. 1 tablespoon at a time.
  5. When the cake is cool, use biscuit or cookie cutters to cut out the circles. Ice them however you want, and voila! Funfetti cakes!

Why should you make this recipe for funfetti cake?

I am not usually a proponent of boxed cakes, however, they are fast, they are easy, and this one in particular is absolutely delicious. It is really fun, too! A lot of us have not been able to have a funfetti cake in a long time and this might fill that void for you. For my birthday this past year, I asked Josh for a funfetti cake that I did not have to order (see here) and this is as close to that cake as I have gotten for a fraction of the price.

Looking for something similar?

Clafoutis click here
Burnt Basque Cheesecake (Classic) click here
No Bake Heath Bar Cheesecake click here
Raspberry Lemon Cheesecake Bars click here
Sleeping Beauty Cake click here
Lemon Cheesecake Bars click here
Chocolate Cake click here
Carrot Cake click here

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Recipe for Funfetti Cake

This recipe for funfetti cake is so simple, so easy, and delicious that no one will know it is gluten free. Ready in 30 mins, make it today!

  • Author: Sift
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Total Time: 28 minutes
  • Category: Dessert
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • One box of the Pillsbury Gluten Free Funfetti Cake Mix
  • 1/3 cup oil (canola or vegetable)
  • 3 eggs
  • 1.5 cups of powdered sugar (for icing)
  • 2 tsp vanilla (for icing)
  • 8 oz (1 package) of cream cheese (for icing)
  • 1 stick of butter (for icing)

Instructions

  • Set your oven to 350°F and start to make the batter. Take the cake mix, eggs, water, and oil and mix it in a bowl together. You want the batter to come together, so, make sure that there are no pieces of flour that are unincorporated.
  • If you are making this in a traditional cake form, spray an 8 or 9 inch pan. If you want to make individual cakes as is shown in this recipe, take a jelly roll pan, spray the bottom with a non-stick spray and line with parchment paper. Pour the batter onto the parchment paper and use an offset spatula to spread it out evenly. It may seem thin in some areas, however, it will puff up as it bakes.
  • Place the tray in the oven for 23 minutes. Remove from the oven and allow it to cool completely. In the meantime, make your icing.
  • In the bowl of a standing mixer, or you can do this by hand or with a hand-mixer, take your room temperature butter, cream cheese, powdered sugar, and vanilla and mix together to form your icing. If you find the icing if a bit too stiff, add in some milk or heavy cream. 1 tablespoon at a time.
  • When the cake is cool, use biscuit or cookie cutters to cut out the circles. Ice them however you want, and voila! Funfetti cakes!

Keywords: Funfetti Cake, Gluten Free, Cake, Mini Cakes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Summer Quiche

This recipe for zucchini quiche is a perfect summer dish. Packed full of veggies and flavor, and ready in under 45 minutes, it is a win/win/win.

Recently, I took a trip to Santa Fe. While I was there, I had lunch at this restaurant called The Teahouse. This place was a great option for Josh and I as they offered gluten free and vegetarian options. It was a win/win.

It is rare that I can go to a restaurant and order quiche as quiche typically has a crust that is full of gluten. However, the Teahouse has gluten free quiche! The quiche of the day was a zucchini quiche, and I had to order it. I am so glad I did because it was arguably the best quiche of my life. After I got home, I was determined to recreate it, and this is that. This recipe for zucchini quiche is packed full of healthy ingredients, and is so delicious.

What do you need to make this recipe for zucchini quiche?

  1. 4 eggs
  2. 1 1/2 – 2 cups of milk (depending on the size of your quiche crust)
  3. 1 red bell pepper
  4. Sun-dried Tomatoes – This is kind of up to you. I used around 7 of them with some of the oil.
  5. Swiss Cheese- enough to line the bottom of your quiche and top it. Around 1 cup.
  6. Salt and pepper to taste
  7. Quiche Crust – You can make your own and or buy one!
  8. 1 Zucchini

How do you make it?

  1. Set the oven to 400°F. Chop up your veggies. Pat down the zucchini to get some of the excess water out of it. You do not want a watery quiche.
  2. Take the zucchini, sun-dried tomatoes, and bell pepper and add them to a frying pan with 1 tbsp of olive oil, salt, and pepper. Allow them to crisp up for a 5-7 minutes over a medium/high heat. While your veggies are in the pan, whisk the eggs and milk together in a bowl.
  3. Line the bottom of your quiche with some of the cheese. Then place the fried vegetables on top. Pour the milk and egg mixture over the vegetables and then top with Swiss cheese.
  4. Place in the oven and bake for 30 minutes. When it is done, remove from the oven and allow it to sit for 10 minutes. Serve immediately, and enjoy!
Ingredients for this recipe for zucchini quiche
Add some olive oil to a pan and toss your vegetables in the pan. Lightly fry them on a medium/high heat for 5-7 minutes.
Add the milk and eggs into a bowl.
Whisk the eggs and the milk together
Place the veggies in the quiche crust
Pour the milk and egg mixture over the vegetables in the quiche crust
Cover with swiss cheese and bake for 30 minutes
Let it sit for 10 minutes, then enjoy!

Why should you make this recipe for zucchini quiche?

Quiche can sometimes be a bit unhealthy. Packed full of things like cheese, whole milk, and bacon. This is made with 2% milk, only a little bit of cheese, and is packed full of veg. The flavor of the quiche is the vegetables themselves which is honestly, really nice and refreshing. Plus, this is ready in under 45 minutes. Win/Win/Win!

Looking for something similar?

Vegetable Quiche click here
Polenta and Eggs click here
Shakshuka click here
Toamago Kake Gohan click here

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Summer Quiche: A Recipe for Zucchini Quiche

A Summer Speciality: A Recipe for Zucchini Quiche

This recipe for zucchini quiche is a perfect and easy treat. Packed full of flavor, this healthy dinner is a win/win. Make it today!

  • Author: Sift

Ingredients

Scale
  • 4 eggs
  • 1 1/2 – 2 cups of milk (depending on the size of your quiche crust)
  • 1 red bell pepper
  • Sundried Tomatoes – This is kind of up to you. I used around 7 of them with some of the oil.
  • Swiss Cheese- enough to line the bottom of your quiche and top it. Around 1 cup.
  • Salt and pepper to taste
  • Quiche Crust – You can make your own and or buy one! Gluten free or regular.
  • 1 Zucchini

Instructions

  • Set the oven to 400°F. Chop up your veggies. Pat down the zucchini to get some of the excess water out of it. You do not want a watery quiche.
  • Take the zucchini, sun-dried tomatoes, and bell pepper and add them to a frying pan with 1 tbsp of olive oil, salt, and pepper. Allow them to crisp up for a 5-7 minutes over a medium/high heat. While your veggies are in the pan, whisk the eggs and milk together in a bowl.
  • Line the bottom of your quiche with some of the cheese. Then place the fried vegetables on top. Pour the milk and egg mixture over the vegetables and then top with Swiss cheese.
  • Place in the oven and bake for 30 minutes. When it is done, remove from the oven and allow it to sit for 10 minutes. Serve immediately, and enjoy!

Did you make this recipe?

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Mediterranean Orzo

This easy orzo recipe is quick, fast, and delicious. Perfect as a main dish, or a side, it is a crowd pleaser. Make it today!

I love pasta. I do. Is it my favorite food in the world? There is a strong possibility that the answer to that question is yes. Is it also difficult to find quality pasta that is gluten free in all of its delightful shapes and forms? Yes, but, it is becoming easier. For years, I have gone out to dinner and seen “orzo” on the menu and been unable to try it. It has been a tempting menu item for years that has been out of grasp. Recently, however, I came across a gluten free brand of orzo, and it has been game on!

If you are new here, you will hear this for the first time, but, if you have been around for a while, you will know that I love Yotam Ottolenghi. He is one of my favorite living chefs. This recipe is a play on one of his and it is so so so delicious! I hope you love it as much as I do!

What do you need to make it?

  1. 3 cloves of minced garlic
  2. 8 ounces of feta (crumbled or still in the liquid, either is fine. If you get the chunk, you will break it up with your hands and crumble it).
  3. Peel from one orange
  4. 1 14oz can of diced tomatoes
  5. White fish- I use 1 or 2 filets depending on how fishy I want it to be. I like to use Halibut or Flounder, but, any white fish will do.
  6. 2 cups vegetable stock
  7. 1 cup water
  8. Orzo- one package. I use gluten free orzo but this recipe works 1:1!
  9. Olive Oil- 3-4 tablespoons
  10. Salt, pepper, and red pepper flakes to your taste!

How do you make this easy orzo recipe?

What I love about this recipe is that all you need is 1 bowl and 1 pot. Super easy orzo recipe!

  1. First you are going to line the bottom of a pot with 2 tablespoons of olive oil. Set the burner to medium heat and, then pour the orzo into the pot. Coat with orzo with salt and pepper. Allow the orzo to cook for a few minutes. It will start to get golden, you will be able to see when it is cooking!
  2. Remove the orzo from the pot and place in a bowl. In a pot, add the remaining olive oil and add the orange peel and minced garlic. Cook for 1-2 minutes, it will be aromatic.
  3. Add the tomatoes, water, and vegetable stock into the pot. Pour the orzo back in, and place the fish filet on top. The dish will cook for 18-20 minutes and the consistency will be similar to that of a risotto when it is finished, but, you need to stir it every 4-5 minutes. It will help break up the fish as well as prevent the orzo from sticking to the bottom of the pan.
  4. When it is finished cooking but before you remove it from the stove, add the feta and red pepper flakes into the pot. Stir to mix it and incorporate. It will lighten the sauce in color and add such a creaminess. Remove from the stove, serve immediately!
Ingredients you will need for this recipe; not pictured, water, olive oil, salt, pepper, and red pepper flakes
First you are going to pour 2 tablespoons of olive oil onto the bottom of the pot and place the orzo. You will cook it for a few minutes, until it looks beautiful and golden. Remove from the pot and set aside.
Add another tablespoon of olive oil, along with the minced garlic and orange peel into the pot. Allow it to cook on medium heat for 1-2 minutes.
Add the tomatoes and vegetable stock into the pot.
Pour the orzo back in the pot.
Place the filet of fish on top of the orzo and place a lid on top of the pot. You will cook this on medium heat. Make sure to stir the orzo every 5 minutes. It will help break up the fish and make sure the orzo doesn’t stick to the bottom of the pot.
Take the feta and mix it into the pot. Set aside some to top the orzo with.
Serve immediately!

Why should you make this super delicious and easy orzo recipe?

This recipe is so quick and is absolutely delicious. The orange flavor from the peel that is infused into the dish is perfection. It is one pot, ready in 30 minutes, and a crowd pleaser. It doesn’t get much better than that!

Looking for something similar?

Linguine with Clams click here
Homemade Tomato Sauce click here
Spinach Stuffed Pasta Shells click here
Pad See Ew click here

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Mediterranean Orzo: An Easy Orzo Recipe

Quick and Easy Orzo Recipe!

Ready in under 30 minutes, this one pot easy orzo recipe is quick, easy, and absolutely delicious! Make it today!

  • Author: Sift
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 1x
  • Category: Dinner
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Ingredients

Scale
  • 3 cloves of minced garlic
  • 8 ounces of feta (crumbled or still in the liquid, either is fine. If you get the chunk, you will break it up with your hands and crumble it).
  • Peel from one orange
  • 1 14oz can of diced tomatoes
  • White fish- I use 1 or 2 filets depending on how fishy I want it to be. I like to use Halibut or Flounder, but, any white fish will do.
  • 2 cups vegetable stock
  • 1 cup water
  • Orzo- one package. I use gluten free orzo but this recipe works 1:1!

Instructions

  • First you are going to line the bottom of a pot with 2 tablespoons of olive oil. Set the burner to medium heat and, then pour the orzo into the pot. Coat with orzo with salt and pepper. Allow the orzo to cook for a few minutes. It will start to get golden, you will be able to see when it is cooking!
  • Remove the orzo from the pot and place in a bowl. In a pot, add the remaining olive oil and add the orange peel and minced garlic. Cook for 1-2 minutes, it will be aromatic.
  • Add the tomatoes, water, and vegetable stock into the pot. Pour the orzo back in, and place the fish filet on top. The dish will cook for 18-20 minutes and the consistency will be similar to that of a risotto when it is finished, but, you need to stir it every 4-5 minutes. It will help break up the fish as well as prevent the orzo from sticking to the bottom of the pan.
  • When it is finished cooking but before you remove it from the stove, add the feta and red pepper flakes into the pot. Stir to mix it and incorporate. It will lighten the sauce in color and add such a creaminess. Remove from the stove, serve immediately!

Keywords: Easy Orzo Recipe, Gluten Free, Orzo, Mediterranean

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!