Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, Food Allergy Counselor (Picture © Noel Malcolm 2013)

Tuesday, May 10, 2011

Boar's Head & Allergic Girl, Recipe


© Boar’s Head

I’m privileged to announce that Boar’s Head and I created a top eight allergen free, gluten-free, protein packed, low fat, good hot or cold, side or main dish recipe for all of you and just in time for Food Allergy Awareness Week , 2011.

You can watch me make it below (super fun) and then you can make it yourself with the recipe below!



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Boar’s Head EverRoast Chicken Breast & Golden Raisin Quinoa Pilaf
Serves 2 Total prep/cook time: 30 Minutes


© Boar’s Head


• 1 cup Boar’s Head EverRoast Oven Roasted Chicken Breast, diced ¼” squared
• ½ cup yellow onion, diced ¼” squared
• ½ cup green onion, diced
• ½ cup celery, diced, ¼” squared
• ½ cup carrots, diced ¼” squared
• 1 cup Quinoa (white or red)
• 2 tbsp olive oil
• 2 cups chicken stock
• ½ cup golden raisins
• 1 dash sea salt
• 1/8 tsp black pepper

1. In a heavy, medium sized saucepan, heat oil on medium. Add yellow onion, celery and carrots. Cook, stirring frequently, until the vegetables are soft, about 4-5 minutes.
2. Add Quinoa, salt and pepper and cook, stirring vigorously, until the grain is coated in the oil and smells toasted, about 1 minute.
3. Add the broth, bring to a boil, reduce to simmer and cover. Cook for about 20 minutes, until most of the liquid is absorbed.
4. Turn off heat. Add Raisins & Boar’s Head EverRoast Chicken, cover and let sit for 10 minutes.
5. Place in a serving dish and top with green onion.




© Boar’s Head

Questions about Boar's Head and gluten-free or food allergens?
Contact Boar’s Head
(941) 955-0994
(888) 884-2627 (toll free)
1819 Main Street, Suite 800
Sarasota, Florida 34236

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