Corn-Red Pepper Risotto

Corn-Red Pepper Risotto
Source: 365 Easy Vegetarian Recipes by Sally Hunt
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Total Time: 30 minutes
Makes: 6-8 servings
Calories: 115 calories per 3/4 cup serving

Ingredients:
2 1/3 cups vegetable broth, divided
1 cup arborio rice
2 garlic cloves, minced
1/4 tsp ground cumin
2 cups frozen whole kernel corn
2 tbs roasted red pepper, diced
1 tbs chopped cilantro

Instructions:
1. Bring 2 cups broth to a boil in large, heavy pan and stir in rice. Reduce heat to low and cook covered for 20 to 25 minutes or until rice absorbs liquid. Remove from heat, fluff with fork and set aside.
2. Pour 1/3 cup broth in non-stick 10-inch skillet. Cook over medium-high heat and bring to a boil. Add garlic, cook and stir 1 minute. Add cumin and frozen corn; cook and stir until corn is tender.
3. Gently stir corn mixture, red pepper and cilantro into cooked rice.

Corn-Red Pepper Risotto

Rainbow Layered Fruit Salad

Rainbow Layered Fruit Salad
Source: Lori Bakes Gluten Free Cookbook for Kids (LINK)
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Total Time: 15 minutes
Makes: 8 servings

Ingredients:
Salad:
1 1/2 cup seedless purple grapes, cut in half
1 pint blueberries
3 kiwis, peeled and sliced
1 1/2 cup green grapes, cut in half
1 (20 ounce) can pineapple chunks, drained
2 medium bananas, sliced
1 (24 ounce) jar mandarin oranges, drained
1 pint strawberries, washed and sliced
Dressing:
1/2 cup orange juice
1/4 cup pineapple juice
2 tbs brown sugar
2 tbs honey
1 tbs cornstarch

Instructions:
1. In a small saucepan, combine the dressing ingredients except the cornstarch and bring to a boil. Reduce heat; add cornstarch and stir until smooth and slightly thickened. Allow to cool completely.
2. Meanwhile layer fruit in a deep glass bowl in the order listed to create rainbow effect. Pour dressing over fruit. Cover and chill for several hours.

Rainbow Layered Fruit Salad