Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
November 11, 2010 at 10:18 am
Your site is fast becoming one of my favourites – thanks so much for these great recipes.
betty r says
November 11, 2010 at 12:46 pm
Delicious Jeanine..I agree pineapple would have been an excellent addition.
On those milder winter days we do shovel the snow away and get the bbq going:)
Carolyn - What Life Dishes Out says
November 11, 2010 at 2:15 pm
The photo is making me hungry! And I just had lunch, too! 🙂 I will definitely be giving this recipe a try. And to answer your question: Our grill is stored in the garage and gets rolled out onto the driveway for grilling right through the winter months.Now, how about that rice pilaf recipe???
November 11, 2010 at 4:34 pm
You knocked it out of the park with this one. This is literally making my mouth water right now.
The Not So Perfect Housewife says
November 11, 2010 at 4:40 pm
These look delicious. Thanks for sharing 🙂
November 11, 2010 at 8:11 pm
Duh! My bad!!! I see you already have your Rice Pilaf recipe posted! 🙂 Thanks!!!
November 12, 2010 at 11:11 pm
Yummy looking! I`ve stalked your blog, 1st comment! I have to fill up the propane tank so I can make this. I use the grill all year long, and one year, did Christmas dinner on the bbq so bring it on!🙂
Tasty Eats At Home says
November 13, 2010 at 12:13 am
My kids are fans of pineapple, and I often forget how easy kabobs are. These look tasty!
May 2, 2012 at 10:36 am
I can’t get the rice pilaf link to work….and when I put it in the search field above, those don’t look ANYTHING like this picture…HELP!
May 2, 2012 at 10:47 am
Hmm…a glitch from transferring my blog last year, I guess. Odd. I can’t find that recipe either, but it was this one, I just used a rice blend that had a little wild rice blended in it (can’t remember the name of it, sorry):
Adapted from a Recipe @ AllRecipes.com.
1/2 cup butter, cubed
4 cups uncooked long grain rice
7 cups chicken broth
10 green onions, thinly sliced
2/3 cup soy sauce
1 cup slivered almonds, toasted
In a Dutch oven, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add chicken broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds.
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