Living in a gluten-free household has required me to discover many new grains to incorporate into our meals. Wild rice is typically a bit more expensive, but well worth the splurge! It has such an amazing, nutty flavour and smells incredible while cooking.
I wanted to try something a bit different with the wild rice this time so I picked apart several pilaf recipes and came up with my own. This recipe can be easily adapted to cater vegetarians and meat eaters alike.
According to new research from the Mayo Clinic, Celiac Disease affects approximately 1 in 100 people. When individuals with Celiac Disease consume gluten, which is a protein found in wheat, rye and barley, the absorptive surface of the small intestine is damaged. This greatly decreases the body’s ability to absorb nutrients causing vitamin and mineral deficiencies that deprive the brain, nervous system, bones and other organs of essential nourishment. Continued exposure to gluten creates an increased risk for developing secondary diseases and disorders including certain types of cancer. The development of Celiac Disease involves a combination of genetic, environmental and immunological factors. It can occur at any age and may be triggered by a gastrointestinal or viral infection, severe stress, surgery, pregnancy or another life-changing event.
In light of the 2010 Olympics in February as well as training and travel during the month of March, our next meeting will be scheduled for Sunday April 18th 2-4pm. Save the date!
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