PILLSBURY GLUTEN FREE RECIPES

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GLUTEN-FREE LEEK AND HERBED GRAVY RECIPE - PILLSBURY.COM



Gluten-Free Leek and Herbed Gravy Recipe - Pillsbury.com image

The leeks and herbs add a delicious twist to this traditional gravy!

Provided by Pillsbury Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 10

Pan juices from Honey Pomegranate Roasted Turkey
1/2 cup diced leeks (white and pale green parts only)
1 cup dry white wine
2 cups Progresso™ chicken broth (from 32 oz carton)
1/4 cup all-purpose gluten free rice flour blend
1 tablespoon finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
  • Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.

Nutrition Facts : Calories 30 , CarbohydrateContent 4 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1/3 cup, SodiumContent 240 mg, SugarContent 0 g, TransFatContent 0 g

GLUTEN-FREE LEEK AND HERBED GRAVY RECIPE - PILLSBURY.COM



Gluten-Free Leek and Herbed Gravy Recipe - Pillsbury.com image

The leeks and herbs add a delicious twist to this traditional gravy!

Provided by Pillsbury Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 10

Pan juices from Honey Pomegranate Roasted Turkey
1/2 cup diced leeks (white and pale green parts only)
1 cup dry white wine
2 cups Progresso™ chicken broth (from 32 oz carton)
1/4 cup all-purpose gluten free rice flour blend
1 tablespoon finely chopped Italian parsley
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In roasting pan, heat pan juices over medium-low heat to a simmer. Stir in leeks; cook and stir 2 to 3 minutes. Stir in wine, scraping up any roasted bits from bottom of pan; let simmer 5 minutes.
  • Stir in 1 cup of the broth; continue to simmer 2 to 3 minutes. Meanwhile, whisk rice flour blend into remaining broth until smooth. Whisk flour mixture into leek mixture; cooked and stir 2 to 3 minutes longer or until thickened. Stir in herbs, salt and pepper.

Nutrition Facts : Calories 30 , CarbohydrateContent 4 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1/3 cup, SodiumContent 240 mg, SugarContent 0 g, TransFatContent 0 g

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