0.0 – 0 reviews • Green Bean
| Level: |
Easy |
| Total: |
55 min |
| Prep: |
20 min |
| Cook: |
35 min |
| Yield: |
8 servings (and 6 cups flour blend) |
Ingredients
- 3 cups (435 grams) white rice flour
- 1 1/2 cups (187 grams) tapioca flour
- 3/4 cup (123 grams) potato starch
- 1 tablespoon (8 grams) xanthan gum
- 1 1/2 teaspoons (5 grams) salt
- 1 cup finely crushed gluten-free rice cereal
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil, plus more for drizzling
- 2 tablespoons olive oil, plus more for greasing the baking dish
- One 8-ounce package mushrooms, sliced
- 2 red bell peppers, seeded and chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons Gluten-Free Flour Blend, recipe above
- 2 cups low-sodium chicken broth
- 1 pound green beans, ends trimmed and blanched
Instructions
- For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl.
- For the topping: In a small bowl, stir together the cereal, mustard and oil.
- For the green beans: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and bell peppers, and cook, stirring occasionally, until golden. Season with salt and pepper. Sprinkle the flour blend over the vegetables, and cook, stirring, for about 1 minute. Stir in the broth; bring to a simmer, and cook until thickened, about 4 minutes.
- Add the green beans to the prepared baking dish. Top evenly with the mushroom mixture. Scatter the topping over the top, and drizzle with olive oil; bake until golden and bubbling, about 25 minutes.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
455 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
89 g |
| Dietary Fiber |
5 g |
| Sugar |
4 g |
| Protein |
7 g |
| Cholesterol |
0 mg |
| Sodium |
657 mg |