Author adapted by Angela Litzinger at test.angelaskitchen.com from www.csaceliacs.org
1/4cupoil or dairy free margarinesuch as Earth Balance
4cupsboiling GF chicken broth
1 1/2tGF curry powder
1cupssliced toasted almonds
Sauté onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into a buttered shallow 2-qt casserole dish. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed. Fluff with fork; Cool.
Place rice into a gallon sized freezer bag. Place almonds into a separate pint freezer bags. Package dressing and almond bag together and freeze.
To serve: Thaw and bake covered with foil in a greased dish at 350°F until heated through, adding hot water or stock if needed to keep rice moist. (about 30 -45 minutes covered). Spoon into a serving dish and top with almonds.