Donna's Gluten Free Millet, Quinoa and Rice, Grilled Plantain with Buttered Rum & Apple Cider Caramel Sauce, and Cinnamon Ice Cream

How time is flying by!  It is already almost a full week into December and there is so much going on!  Tonight's menu took about 30 minutes to pull together so it was quick to make before relaxing for a Saturday evening.  Gary had caught some ocean fish earlier in the week and he grilled those in a gluten-free flour mixture containing Old Bay Seasoning, salt and pepper after dipping in egg wash.  I contributed a trifecta of gluten-free grains in the rice cooker and the grilled zucchini (see 16 November 2014 post for recipe).  For a satisfying ending, we grilled plantain and served it topped with a buttered rum and apple cider caramel sauce and my homemade Cinnamon Ice Cream.  Have a great weekend!  Best, Donna:

Donna's Gluten Free Millet, Quinoa and Rice

Ingredients:

1/3 cup millet

1/3 cup quinoa (a mix of red and white varieties, if desired)

1/3 cup Basmati rice

1-1/2 cups water

2 Tablespoons butter

Salt and pepper to taste

Method:

Place grains in sieve, rinse with cold water and drain.  Spray interior of rice cooker pan with cooking oil and add rinsed grains.  Add water, butter and salt and pepper and cook until done.  Fluff with fork before serving.

Serves 4.

Donna's Grilled Plantain with Buttered Rum & Apple Cider Caramel Sauce

Ingredients:

¼ cup apple cider (or juice)

1 Tablespoon golden rum

2 Tablespoons raw sugar

1 Tablespoon butter

Salt

1 ripe plantain (or 2 ripe bananas), peel removed and sliced in half lengthwise

Slivered almonds

Ground allspice

Method:

Mix first 5 ingredients in small saucepan and cook until thickened, stirring constantly, about 5 minutes.

Drizzle small amount of olive oil on plantain halves and place on hot grill at about 375 degrees F, turning for even cooking and browning, about 5 minutes per side.  When golden brown, remove and spoon sauce on top of plantain.  Sprinkle with almonds and allspice, and serve immediately.  A delicious addition is a scoop of Donna’s Cinnamon Ice Cream on the side.

Serves 3 – 4.

Donna’s Cinnamon Ice Cream

¾ cup sugar

2 cups half n half

2 teaspoons pure vanilla extract

1 cup heavy cream

2-1/2 teaspoons ground cinnamon

Using whisk, mix sugar and half n half.  Add vanilla and mix again.  Add cream but don’t over stir.  Place in ice cream maker and process for 25 minutes.  Add ½ cup toasted chopped pecans or almonds during last 5 minutes of processing time, if desired.  Makes 1 quart.

Copyright 2014.