Gluten Free: Whole grains complete a colorful tropical salad

For those who prefer their grains processed and pulverized (think white bread), the mandate to “eat more whole grains” leaves many home cooks at a loss. But incorporating these foods into your daily routine can actually be quite simple — and fun.

One of the easiest ways to introduce whole grains (grasses and seeds, too) into your repertoire: salads. Gluten free salads made from rice, quinoa, buckwheat, wild rice, millet or even lentils and beans prove successful not only as side dishes but often as light main courses as well.

Recipe included with this story: Tropical Rice Salad.

In the case of this colorful rice salad, brown rice (long-grain basmati works well, but use your favorite kind) combined with diced mango, avocado, radishes and lime vinaigrette makes an ideal partner for grilled chicken or fish. Or you can dice cooked chicken and toss it into the salad for a one-dish meal. (You may want to make extra dressing for this approach.)

When preparing grains for salads, let them cool to room temperature on a baking sheet before incorporating the other ingredients. This eliminates some of the clumping that occurs when grains cool in the pan. You can cook the rice ahead of time (keep it refrigerated for up to two days), but bring it back to room temperature before proceeding with the recipe.

Gluten free field trips: Thai and True, Gluten Free Food Fair

Thai and True founder Susie Kasem and her husband, Pon, gained a dedicated following selling sauces at the Portland Farmers Market. Now this Portland company distributes its vibrant gluten free Thai sauces and curry pastes throughout the local area and beyond.

Thai and True’s line of jarred gluten free curry pastes includes green, red, yellow, Penang, Massamun and Prik King. Of those I tasted (red, Penang, Massamun), each was bright, spicy and full of flavor. The red curry paste contained a classic combination of chiles, garlic, lemongrass, shallot, kaffir lime and more, and the Penang curry also had a notable cumin flavor. The Massamun paste included more dried spices, such as cinnamon and mace, an intriguing combination. These curry pastes would make excellent building blocks for a quick Thai dinner: just mix with coconut milk for a dead simple curry sauce.

In addition to curry pastes, Thai and True makes an incredibly spicy Hot Chili Oil that would taste great drizzled on both Asian and non-Asian dishes. The Sarachee Hot Sauce (a take on sriracha) is not only spicy, but full of flavor as well. If you’re looking for less heat (none, really), the Peanut Sauce, thick enough for dipping, conveys more sweetness than anything.

Find Thai and True products at Barbur World Foods, Market of Choice, New Seasons, Pastaworks, Whole Foods and the local food co-ops.

The Gluten Intolerance Group (GIG) branches of Portland and McMinnville will host the eighth annual spring Gluten Free Food Fair 11 a.m. to 3 p.m. Saturday, May 19. The event will be held at Mittleman Jewish Community Center, 6651 S.W. Capitol Highway. Entry is $5 per person, $10 per family and kids under 12 are free.

– Laura Byrne Russell is a food writer, recipe developer and author of “The Gluten Free Asian Kitchen.” Read her blog, Notes From a Gluten Free Kitchen, at www.laurabrussell.com.

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