Gluten-Free Rice Dumplings In Vegetable Broth Recipe

About this recipe

A comforting and hearty gluten-free dinner featuring tender rice dumplings simmered in a flavorful vegetable broth, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• Pack Tray Of 30 Medium Free Range Eggs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 200G All Things Butter Unsalted Butter
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Forest Whole Foods Organic White Quinoa
• 450G Rice Flour, 450G

Instructions

1. 1. In a mixing bowl, combine 1 1/2 cups rice flour, 1 beaten egg, 1/2 cup milk, and 1 tablespoon melted butter. Mix until smooth.
2. 2. Stir in 1 cup cooked quinoa and 3 tablespoons chopped parsley until evenly incorporated.
3. 3. Heat 4 cups vegetable broth in a large pot over medium heat until it begins to simmer.
4. 4. Using a spoon, drop small portions of the dumpling mixture into the simmering broth.
5. 5. Cover the pot and let the dumplings cook for 15 minutes. Do not lift the lid or boil during this time.
6. 6. Once the dumplings are cooked through, remove the lid and serve the dish hot, garnished with additional parsley if desired.