For this week's What Can I eat that's Gluten-free? I've hybridized two of my classic recipes: Forbidden Rice with Chicken and Roasted Vegetables. What you do is follow the recipe for the roasted vegetables but add the chicken to your baking sheet or cast-iron skillet. If you add some cherry tomatoes, too, they make a great sauce with all the other drippings. Cook the black rice as described in my post on Forbidden Rice and serve them together for an elegant, delicious, and simple plate. The rice takes about as long as the chicken and vegetables, so it's really easy!
Come join us for the What Can I Eat that's Gluten-free? blog carnival over at the Gluten-free Homemaker.