Side Dishes: Salads, Vegetables, Grains, and Pastas oh my

Salads: 1. Green 3. Pasta 4. Chicken 7. Beet/ Chop Chop 8. Broc/ Carrot 9. Cabbage 10. Rice/Bean 16 Tabouli

Salads

Green salads:

 

Arugula Salad
6 cups arugula leaves

2 cups mixed greens

½ cup pumpkin seeds toasted

1 small red pepper sliced into rounds

1 avocado cubed

4 green onions

 

Dressing:

¼ cup oil

¼ cup lime juice

1 T rice vinegar or apple cider vinegar

2 T lime zest

1 clove garlic

¼ tsp. sea salt

¼ tsp. cumin

Pinch ground cardamom

 

Rinse and dry greens (arugula can be dirty)

Toss all salad.

Mix dressing.

Toss

 

 

 

Spinach salad with strawberries:

Toss in bowel:

1 package 10 oz. baby spinach

1-pint hulled strawberries

1 cup pecans halves toasted

 

 

Drizzle dressing atop of:

3 Tbsp. orange juice

1 T lemon juice

1 T honey

2 T dried basil leaves

¼ tsp. dried thyme leaves

¼ tsp. xanthan gum

1/8 tsp. cayenne pepper

1/8 tsp. salt

1/8 tsp. white pepper

Top with:

¼ cup feta

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Spinach Salad with Balsamic Vinaigrette

 

Salad:

1-2 bunches spinach, washed well, dried, and stems removed

1/2 cup walnuts, roasted and chopped

1/2 small red onion, sliced in thin rounds

 

Dressing:

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1/2 tsp. Dijon mustard

1/2 tsp. fresh ground pepper

 

Wash spinach by placing leaves in sink of cold water. Spin or pat dry. Tear spinach into bite sized pieces. Place in a large salad bowl. Toast walnuts on a cookie sheet in oven at 350 degrees for 10-12 minutes. Add cooled walnuts and red onion to spinach. Place all dressing ingredients into a jar and shake well. Dress salad just before serving. Keep leftover dressing in fridge for up to a week.

 

 

 

 

 

 

 

 

Pasta Salads:

 

Cold soba salad with feta and cucumbers

1 package (8.8 ounces) soba (Japanese buckwheat noodles)

1/2 English cucumber, peeled into long ribbons and thinly sliced

1/4 head red cabbage, thinly sliced

1 shallot, thinly sliced

1 cup fresh parsley, chopped, plus more for garnish

1/4 cup fresh lemon juice

3 tablespoons olive oil

Coarse salt and ground pepper

4 ounces feta, crumbled

Directions

Cook soba according to package instructions. Drain.

In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba, season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta and serve garnished with parsley.

 

Roasted tomato pasta salad

Roma toms roasted

Feta

Pasta

Olive and sunflower oil

Fennel

Basil

Garlic

Salt and

Chili flakes

 

Elizabeth's Tomato Feta Pasta Salad

Tomatoes chopped

Feta (sheep’s milk)

Pasta

Sundried toms

Olive oil

Sunflower oil

Basil

Garlic

Salt

Chili flakes

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Chicken Salads:

 

Chicken Salad and Twists

16 oz. Rotella Pasta

1/2 cup sesame seeds toasted

1 cup vegetable oil

2/3 cup soy sauce

2/3 cup white wine vinegar

6 Tb sugar

1 tsp. salt

1/2 tsp. pepper

4 cups cold cooked chicken, shredded (6 breast halves)

1/2 cup parsley, chopped

1/2 cup green onions, sliced

8 cups spinach leaves

 

Cook past al dente and drain well. Let cool. Combine sesame seeds oil, soy sauce, vinegar, sugar, salt, and pepper. Pour over cooled pasta. Add chicken and toss gently. Cover and chill until next day. To serve, add parsley, onions, and spinach. Toss lightly. Serves 6-8

 

 

 

Pasta Salad w/ chicken or turkey

 

Penne Pasta

Butter Ball Turkey/Chicken (cooked, deboned, cut up)

Sundried Tomatoes

Cherry Tomatoes

Parmesan Cheese (Fresh is the best)

Basil

Toasted Pine Nuts

Spinach

Olive Oil

Salt and Pepper.

Penne Pasta

Toasted pine nuts

 

 

 

Blackened chicken salad

 

2 cups cubed sourdough or French bread

 

1 T paprika

1 tsp. onion powder

1 tsp. garlic powder

½ tsp. oregano leaves

½ tsp. thyme leaves

½ tsp. white pepper

½ tsp. ground red pepper

½ tsp. black pepper

1-pound boneless chicken breast

4 cups bite sized spinach leaves

2 cups Romains lettuce

2 cups cubed zuke

2 cups chopped cuke

½ cup sliced green onions with tops

1 med tomato cut into 8 wedges

 

Make croutons – toss cubed bread in oil, bake at 375 for 15 min.

Combine all seasonings, rob on chicken, broil, 6 inches from heat, for 8 min a side or till done. Cool a bit, cut into thin strips.

Combine warm chicken, green, zuke, cuke, and the rest, drizzle with ranch dressing. 

 

 

Chicken & Greens Salad

 

1 bag variety greens

Chicken breast strips (cooked)

1 can mandarin oranges

Caramelized pecans (pecans and brown sugar)

Dressing: oil and rice vinegar

 

 

Chicken Angel Hair pasta with Peanut Sauce in Lettuce Wraps:

 

Juice of one lime

4 ½ tsp. peanut oil/oil of any kind

3 T sugar/honey

7 T peanut butter

2 ½ t chili paste/ I used 2 t red curry paste

2 t fresh ginger

1 clove garlic

 

Wiz. Pour onto angel hair pasta. Add chicken, cukes, cilantro, red peppers, pea pods etc.

Put into butter or romaine lettuce wraps.

​ Avocado salsa

2 cups corn

1 can, or 2 cups garbanzo beans/black eye peas

1 bunch cilantro

2 bunches

2 avocados

2 cups chopped tomatoes

Too above. Over top pour mixed:

Dressing:

¼ cup olive oil

¼ cup red wine vinegar

2 cloves garlic minced

Dash salt

1/8 tsp. pepper

1 tsp. cumin

 

IN bowel:

• Brown rice or quinoa

• Shredded cabbage

• Shredded carrots

• Chopped green onions

• sliced avocado

• cooked chicken or shrimp

• Cashews almonds or peanuts

Peanut Sauce:

• One Cup peanut butter

• 1/4 cup rice vinegar

• 1/4 cup soy sauce or liquid aminos

• one inch fresh ginger

• one clove garlic

• one teaspoon salt

• one teaspoon or more chili paste 1/4 cup sweetener of choice

• 1/4 or more water

• 3 tablespoons cornstarch

place all ingredients except the water in the food processor until smooth. Add water slowly till you reach desired consistency

 

Lemon Tahini Sauce

• -Juice and zest of 1 lemon

• 1/2 cup apple cider vinegar

• 1/4 cup olive oil

• one teaspoon salt

• 1/4 cup sweetener of choice

• 1/3 cup tahini

place all ingredients in food processor or blender and process until smooth and creamy

 

Mix and layer as desired!

 

CURRY CHICKEN SALAD             

3 C. chicken cooked and cubed

2 C. Celery

1/3 c. toasted slivered almonds

3 T. lemon or juice of 1 lemon

1 T. minced onion

3/4 C. mayonnaise

2 tsp. curry

1 t. salt (I thought this was too salty)

1/4 t. pepper

1 apple diced (optional)

 

 Mix all ingredients together and refrigerate overnight.

Serves 6-8

 

 

Beet Salad with Toasted Pumpkin Seeds

 

Salad:

4 large beets

1/2 cup pumpkin seeds, toasted

1 bunch beet greens

2 scallions, finely chopped

 

Dressing:

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1/2 tsp. Dijon mustard

1/2 tsp. freshly ground pepper

1 tablespoon finely chopped fresh basil

 

Chop chop salad

1 head romaine chopped

4 plum tomatoes seeded and finely chopped

1 green bell pepper seeded and diced

1 cup dice each of: salami, mozzarella cheese and chicken or turkey

1 cup canned garbanzo beans brained

1/3 cup green onions thinly sliced

 

Dressing:

 

½ cup red wine vinegar

2 T lemon juices

1T Dijon mustard

3medium cloves garlic minced

2 TSP dried oregano crumbled

1 tsp. freshly ground pepper

½ tsp. salt

½ tsp. sugar

1 cup olive oil

 

 

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Broccoli Salad

1 lg head broccoli – raw

½ lb. bacon - optional

½ c seedless grapes (halved) and or/ raisins

½ sm red onion chopped

Dressing:

1 c mayo or yogurt

½ c sugar

1 tsp. Rice vinegar

Topping:

½ c toasted sunflower seeds and pumpkin seeds - Other things we add are purple cabbage

 

Seven Day Carrot Salad

 

1 cup very finely shredded carrots (shred until mushy in food processor, blender or juicer)

1 tablespoon olive oil

1 tablespoon fresh lemon juice

 

Eat with evening meal for seven days in a row. If you miss a day, begin again for maximum benefit. After the 7-day flush, you can continue to have two or three times a week. You may also add to salad shredded beets, cabbage, raisins, dried fruit, artichoke hearts, tomatoes, sunflower seeds, sesame seeds, curry power, nutmeg, or cinnamon in any combination to flavor.

 

Wash beets and remove tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (1 hour) or pressure-cook the beets for 20 minutes. Set aside to cool.

 

Toast pumpkin seeds by placing seeds in a dry skillet over medium heat, stirring the seeds frequently. When the seeds begin to pop and give off a nutty aroma, they are ready. Remove from skillet and set aside. 

Wash beet greens by submerging in a sink of cold water. Shake off water and chop the bunch into bite size pieces. Drop greens into boiling water and let it cook for 30 seconds, to make stems tender. 

 

Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked beet greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Served chilled or at room temperature. Salt if desired.

 

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Cabbage salads:

 

Lightly Cooked Cabbage Salad with Sweet Asian Dressing

 

Salad:

1/2 large head green cabbage, shredded (8-10 cups)

1 carrot, cut into matchsticks

1/2 red pepper, cut into thin strips

1/2 cup toasted sesame seeds (you can buy toasted or do yourself in dry skillet)

 

Dressing:

1 tsp. grated gingerroot

1 clove of garlic, minced

2 tablespoons brown rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons tamari (a wheat free soy sauce substitute)

1 tablespoon hot pepper oil

1 tablespoon maple syrup or brown rice syrup

 

Bring a large pot of water to boil. Cut up cabbage, carrot, and pepper and keep in separate piles. Drop shredded cabbage into boiling water and cook for 30-45 seconds. Add carrot and pepper to cabbage; cook 15 seconds more. Pour cooked vegetables into a colander and rinse with cold water to stop cooking. Let drain.

                                    

 

William’s Cole slaw

 

Shredded green cabbage

Shredded purple cabbage (I gave you my leftovers)

Shredded carrots

1 cup mayonnaise

¼ cup apple cider vinegar

2 T honey

1T celery seed

 

Place all dressing ingredients into a small bowl; whisk together and set aside. Gently squeeze the water out of the cooked vegetables and put into a salad bowl. Add sesame seeds and dressing. Toss gently and serve.

 

Crispy Ginger Slaw

2 cups Napa or green cabbage

1 cup carrots shredded

1 cup snow peas slivered

2 Tb cilantro

 

Dressing:

¼ cup soy sauce

¼ cup rice vinegar

3 T Asian sesame oil

3 T vegetable oil

2 T sugar

2 T Marin (sweet rice wine)

1 med clove garlic minced

1 T ginger minced

1 T lime juice

¼ tsp. cayenne

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​ Chinese Chicken Salad

 

6 T rice vinegar

6 T vegetable oil

5 T peanut butter

3 T soy sauce

3 T packed brown sugar

2 T minced fresh ginger

1 ½ T minced garlic

5 c. thinly sliced green cabbage

2 c. thinly sliced red cabbage

2 large red or yellow bell peppers cut into matchstick-size strips

2 medium carrots, peeled, cut into matchstick-size strips

4 large green onions, sliced

4 boneless chicken breasts, cooked and sliced

1 pkg. ramen noodles, crumbled

 

Whisk first 7 ingredients in small bowl to blend. Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

 

 

Ramen Chicken Salad

 

1 Head Iceberg or Green Cabbage, shredded

1 Head Romaine, bite size pieces

1 Bag pre-washed organic baby spinach

1 Bunch Cilantro, washed and chopped small

Precooked chicken, diced

 

Dressing:

1/3 c brown rice syrup

1/3 c rice wine vinegar

1 tsp. dry mustard

½ c Sunflower Oil (can substitute Canola)

1 Tb Toasted Sesame Oil

Mix all ingredients together and toss over greens

 

Crunchies

½ c slivered raw almonds

1 package top ramen noodles, dry, crumbled

1 seasoning packet from top ramen

1 Tb toasted sesame oil

1 Tb butter, melted

Toss all ingredients together. Spread in a single layer on a cookie sheet and toast at 350 degrees (in 5-minute increments) until lightly toasted. Cool completely before sprinkling on salad.

 

 

 

Rice and Bean Salads

 

Green bean and feta salad:

1 ½ pounds fresh green beans (or asparagus)

1/3 cup red onion finely chopped

½ cup feta cheese

½ cup walnuts toasted and chopped

 

Vinaigrette:

1 T lemon juice squeezed

1 T white wine vinegar

1 tsp. Dijon

¼ tsp. dried basil crumlbed1/4 tsp. sugar

¼ tsp. salt

¼ tsp. black pepper

1/3 cup olive oil

 

Blanch green beans (dunk into boiling water, wait 5 min dunk into ice water, pat dry).

Combine dressing mixture and pour over beans, top with red onions and walnuts.

 

 

Succulent Supper Salad

Serves 8

Salad:

1/2 head romaine lettuce

1 bunch spinach

1/2 bunch arugula or rocket

1 cup chopped red cabbage

1 tart apple, cut in bite-sized pieces

1 ripe avocado, but in bite-sized pieces

1/2 cup raisins

1/2 cup toasted pumpkin seeds

3 scallions, finely sliced

1 or 2 fresh tomatoes, cut in wedges

1 cup alfalfa sprouts

2/3 cup cooked chickpeas

Dressing:

1/2 cup extra-virgin olive oil

3 tbsp. balsamic vinegar

2 tsp. maple or brown rice syrup

1 clove garlic, minced

1/8 tsp. paprika

¼ tsp. tamari or shoyu

        Wash lettuces and greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Add all other salad ingredients. Set aside.

        Put all ingredients for dressing in a small bowl or jar and whisk together or shake vigorously. Dress salad just before serving and toss well.

 

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Rice Black Bean Salad

1 can Black Beans drained                    

1 cup precooked rice

1 cup celery

½ red onion

1 sm can tomatoes

1 Can corn

1 head fresh cilantro

1 sm can sliced olives

 

Dressing:

¼ cup vinegar

½ cup Olive Oil

1 tsp. cumin

1 tsp. garlic powder

½ tsp. salt/pepper

 

Almond Pesto Rice Salad

2 cups brown basmati rice

3 ½ cups water

3/4 cup raw almonds

½ bunch parsley

½ bunch fresh basil

2 cloves garlic

3 Tbsp. lemon juice

3 Tbsp. olive oil

½ cucumbers cut into quarter moons

 

Artichoke rice salad

3 cups long grain rice (jasmine)

1 small 14 oz. jar marinated artichoke hearts

½ cup chopped red bell pepper

¼ cup sliced black olives

3 Tb minced red onions

2 Tbsp. parsley

Mix above

Dressing:

½ cup olive oil

5 Tb red or white wine vinegar

1 tsp. mustard

2 -3 cloves garlic chopped

¼ tsp. salt

¼ tsp. pepper

1/3 cup toasted pine nuts or sunflower seeds

 

 

Wild rice summer salad:

1 cup wild rice

4 Tb rice vinegar

1 T sesame oil

1 clove garlic chopped

1 cup chicken or turkey breast cubed

1 med tomato diced

1 bunch green onions chopped

1/3 cup edamame

½ cup corn kernels

½ tsp. tarragon

¼ cup fresh basil leaves

½ tsp. sea salt

½ tsp. black pepper

Cook rice. Set aside to cool. - Mix vinegar, oil, and garlic –mix rice and rest in decorative bowel, toss, pour dressing over salad and mix again.

 

 

 

Lentil red pepper feta salad:

Chopped red peppers

Lentils

Olive oil/balsamic vinegar to taste

Red onions

Salt and pepper

 

 

Grilled Corn Salad with Beans and Rice:

2/3 cups short grain brown rice – or about 3 cups cooked

3 large ears for corn (or frozen)

1 green bell pepper quartered

½ cup of tomatoes salsa

1/3 cup fresh lime juice

1T oil

Salt and pepper

1 15oz can black beans drained

2 red onions cut in slices

1 ripe avocado

½ cup orange juice

3 T chopped fresh cilantro

¾ tsp. ground cumin

 

Grilled the corn, onions and peppers turning until charred about 12 minutes.

Take charred corn and mix with rice and beans.

Dice the peppers and half of the onions and add to the rice mixture.

 

In mixing bowel place remaining onions and set aside:

Whisk together in a separate bowel:  salsa, orange juice, lime juice, cilantro, oil, and cumin. Season with salt and pepper.

Toss 3 T of the salsa mixture with the onions and avocado.

Garnish with rest of the rice mixture w/ the onion –avocado salsa.

 

Emerald city salad

Chard

Kale

Wild rice

Fennel

Red peppers

Lemon juice

Olive and sunflower oil

Green onions

Italian parsley

Salt

Garlic

pepper

 

 

Sweet and Spicy Black Bean salad

2 15 oz. cans black beans, drained

1 ½ cups corn defrosted

1 cup celery chopped

1 red bell pepper diced

2 fresh jalapeno peppers seeded and minced

½ cup fresh cilantro leaves minced

 

 

Dressing:

¼ cup lime juice

½ cup canola oil

2 T brown sugar

1 T Dijon

½ tsp. salt

½ tsp. ground pepper

 

Garnish:

Red cabbage or lettuce and several sprigs of cilantro

 

Mix and shake dressing in a jar.

Mix rest of ingredients and toss with dressing, chill one hour.

Arrange atop bowel lined with cabbage or lettuce. Sprinkle with cilantro.

 

​ Tabouli salad

Quinoa (normally uses cracked wheat)

Tomatoes

Parsley

Mint

Fresh lemon

Olive oil

These following items are what we add regularly:

Pumpkin seeds

Black beans

Garbanzo beans

 

Other things to add at start or after a day or two: Chicken and Olives

Lemon Quinoa Salad

1 cup quinoa

2 cups cold water

3 Tbsp. lemon juice

1 Tbsp. hazelnut or other salad oil

½ tsp. salt

½ tsp. ground pepper

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh marjoram, chopped

¼ cup toasted sunflower seeds

Crumbled feta

 

Place water and quinoa in a saucepan and bring to a boil. Reduce heat to low and cover. Cook about 10 minutes until water is fully absorbed. In a small bowl, mix lemon juice, oil, salt, and pepper. Add to quinoa along with fresh herbs and mix.  Mix in seeds and serve. Can garnish with feta, if desired. Serves 2-4, depending on whether it is more a side or main dish. Add chicken or fish for greater protein content

 

 

 

Pasta Sides

 

 

 

Pasta with Creamy Kale Sauce.

A flavorful dairy free creamy kale sauce over pasta makes a perfect dinner.

Course Entree

Cuisine Dairy Free, gluten free, vegan.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 474 kcal

Author Kelly Roenicke

Ingredients

12 ounces gluten free spaghetti cooked according to package directions

1 medium onion chopped

4 cloves garlic minced

1 Tablespoon olive oil

1 1/2 cups frozen chopped kale

1 cup Daiya shredded mozzarella cheese

1 1/2 cups unsweetened coconut milk

1 teaspoon sea salt

1/2 teaspoon pepper

1 teaspoon garlic powder

Instructions

Cook the pasta according to the package directions.

In a large pot, cook the onion and garlic in the olive oil over medium heat for about 5 minutes, until fragrant.

Add the kale and cook until heated through. Once the kale is cooked, add the Daiya cheese, coconut milk, garlic powder, salt, and pepper.

Continue to cook, stirring constantly, until cheese is melted.

Remove pot from heat. Puree the sauce until smooth using an immersion blender.

Add the cooked pasta to the kale sauce and toss to coat. Serve immediately.

 

Pasta with Creamy Sun-Dried Tomato and Mushroom Sauce.

Creamy and comforting pasta with a flavorful sun-dried tomato sauce.

Course Entree

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 563 kcal

Author Kelly Roenicke

Ingredients

16 ounces gluten free spaghetti cooked according to package directions

1 medium onion chopped

3 garlic cloves minced

1 Tablespoon olive oil

1/2 cup white wine

2 Tablespoons gluten free flour blend

1/2 cup sun-dried tomatoes or oven-dried

2 cups sliced mushrooms

1 1/2 cups non-dairy milk

3 cups spinach leaves torn, plus more for garnish

1 teaspoon sea salt

1/3 teaspoon garlic powder

1/2 teaspoon pepper

Instructions

In a large pan, cook the onion and garlic in the olive oil over medium heat.

Once the onion softens, about 7 minutes, add the white wine and mushrooms, and stir.

Let the mushrooms cook for a few minutes until they start to soften, then add the gluten free flour blend and stir again.

Add the oven-dried tomatoes and the non-dairy milk. Stir constantly until the sauce begins to thicken.

Add the spices and the spinach leaves and mix until the spinach wilts.

Serve over hot pasta and top with sliced fresh spinach.

Add more salt and pepper if desired.

 

 

 

 

Everything else sides

Green Beans with Bacon and Caramelized Sautéed Onions

 

Ingredients:

1-pound fresh green beans (thin or thick, whatever kind you can get)

1/2-pound bacon, diced (or more if you wish)

1 large, sweet onion, diced

2 T butter or ghee

1 T balsamic vinegar (you could substitute apple cider vinegar or wine vinegar)

Sea salt & pepper

 

Preparation:

 

Cook bacon until almost crisp in a cast iron skillet large enough to hold the whole side dish. Pour out most of the bacon fat (leave enough to lightly coat entire bottom of pan) and reserve it in a mason jar. Add the butter to the pan with the reserved bacon fat and add the onion.

 

Sauté the onion for about 15 minutes or more until it golden brown and caramelized. When the onions are nearly done, add the 2 T of balsamic vinegar and deglaze the pan.

 

While the onions are cooking, steam the green beans until barely cooked (should still be crisp and not limp – if you’re using very thin green beans, you may be able to skip this step and just add the beans to the pan directly). Add the green beans to the cast iron skillet, along with the reserved bacon pieces. Cook all ingredients together for about 5 minutes, until the green beans are completely cooked. Every bean should be lightly coated with the fat (no dry spots). Add more reserved fat if needed.

 

If the recipe seems dry at any time, add a few teaspoons of the reserved bacon fat.

 

 

Classic Green Bean Bake

 

1 can cream of mushroom soup

½ cup milk

1 tsp. soy sauce

Pepper to taste

18 oz. frozen green beans

1 can French Fried Onions

 

Mix sauce. Add Beans and ½ onions, stir to combine.

Bake at 350 degrees for 25 minutes or until bubbling. Stir. Add rest of onion, bake 5 minutes more.

 

 

Apple raisin bread stuffing

 

¾ c chopped onion

½ cup chopped celery

1½ cup butter

 

7 cups cubed bread

T sage

1 t thyme

½ t pepper

3 cups chopped sour apples

¾ cups raisins (we omit)

 

Cook and stir onion, celery, apples in butter till tender, toss all together. Add broth/water if not wet enough... veggies and apples will emit liquid, so wait to add broth if you are not sure. Bake 325 ½ hour.