Babies, Parenting, Child Health, Infant Nutrition

Baby Development – Gluten Free Recipe of the Month: Kale Sausage Risotto

10.01.2008 | 1:10:40 pm | Posted by mummums

By Colleen Hurley, RD, Certified Kid’s Nutrition Specialist

With the evenings getting cooler, this hearty gluten free recipe is sure to warm you up. Combining sausage, kale, and wild rice; this savory dish is sure to please the whole family. Not only is the recipe gluten free, it is nutrient and flavor dense providing a wealth of vitamins, nutrients and fiber.

About Rice
baby development, organic baby food Risotto is actually a cooking method, not a type of rice. The grain typically used is arborio rice and the risotto method involves cooking rice uncovered and constant stirring. Wild rice is actually a grass, not really a grain, and it is gluten free by nature. As always, be sure to read the labels carefully or contact the company if you are in doubt. Wild rice has a rich flavor while brown rice provides creaminess if using a short grain variety. The recipe utilizes both brown and wild rice instead of arborio because they are more nutrient dense providing a great deal more fiber.

Kale Sausage Risotto
This is an adaptation of an original recipe from the Allergy Self-Help Cookbook by Marjorie Hurt Jones, RN, which is a truly wonderful cookbook and a must have for anyone cooking for children with food allergies. The recipe is free from most common allergens, including gluten and dairy, and has been tested and tried by Mum Mum’s own dietitian.

¾ cup brown rice (medium or short grain)
½ cup wild rice
3 cups vegetable or free range chicken broth
½ teaspoon salt
4-5 cups chopped kale
¾ cup ground turkey or chicken sausage
4-5 shallots, finely chopped
2 oranges, peeled and sliced (optional)

In a 3 quart saucepan, combine the rice, stock, and salt and bring to a boil over high heat. Reduce to low heat, cover, and cook for 10 minutes. Add the kale without stirring it in, return cover and cook for an additional 25 minutes. Meanwhile, cook the sausage over medium heat for about 15 minutes until crumbly and no longer pink; stirring often. Using a slotted spoon, remove sausage from pan and place on a paper-towel lined plate. Drain excess fat from pan, then return the pan to heat and add the shallots. Sautee over medium-low heat for about 5 minutes or until shallots are soft. Stir in the sausage and the rice-kale mixture, cover and cook for 20 minutes or until rice is tender and liquid has been absorbed. Divide onto 4 plates and top with orange slices if desired.
Serves: 4
Prep time: 1 hour

baby development, organic baby food Time Saving Tips:
The brown rice does take longer to cook so you may want to double the recipe so you have leftovers. If you make a large batch of brown rice ahead of time, use broth instead of water for added flavor. You can make this recipe with leftover brown and/or wild rice by steaming the kale separately, then following the rest of the directions. This also makes a great, healthy school lunch for kids; warm it up in the morning and place in a thermos.

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The Baby Mum-Mum blog discusses everything to do with babies and parenting with a focus on child health and child development. Baby Mum-Mum is a healthy, easy to digest baby rice snack that is enjoyed by babies and mothers around the world for its portability, gluten free ingredients and great taste. Baby Mum-Mum is a division of Want-Want Holdings, a manufacturer of healthy snack foods, beverages and related products since 1962.

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