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Gluten Free Recipes with Real Food (Paleo + Whole30 too!)

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Side Dishes

Grilled Potatoes (Whole30, GF)

September 2, 2020 by Taryn Solie Leave a Comment Last Modified: September 2, 2020

These Grilled Potatoes are perfectly crispy and delicious. Yukon gold potatoes are cut into thin slices then covered in a simple seasoning and grilled. An easy and healthy recipe that’s gluten free and Whole30 compliant.

grilled potatoes stacked on a gray plate…

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Filed Under: Grilling, Recipes, Side Dishes, Whole30

Grilled Peaches (Whole30, Paleo, GF)

August 11, 2020 by Taryn Solie Leave a Comment Last Modified: August 11, 2020

These Grilled Peaches are an easy and delicious side for any bbq. Great on top of a salad, with chicken, pork, or steak, they’re also perfect for a healthy dessert. This super simple recipe for how to grill peaches is also vegan, gluten free, paleo, and Whole30 compliant.

grilled peaches on parchment paper…

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Filed Under: Grilling, Recipes, Side Dishes, Whole30

Greek Rice Salad (Gluten Free, Dairy Free)

July 22, 2020 by Taryn Solie 2 Comments Last Modified: July 22, 2020

This Greek Rice Salad has only 5 main ingredients and is a great healthy summer recipe. With a simple vinaigrette dressing, it’s an easy cold side dish that your family will love!

bowl of greek rice salad with a spoon

I know rice salad sounds like a contradiction in terms, but this dish will make you think otherwise. All the ingredients come together for this perfect mix of cool, crisp, salty, and crunchy deliciousness.

Not to mention you can make this salad is in less than 30 minutes – maybe even while you have my Greek Lamb Kabobs on the grill (and trust me, they go together SO well).

So read on to see how to get this side on your dinner table STAT.

HOW TO MAKE RICE SALAD

STEP 1: PREP THE INGREDIENTS

a cucumber being cut into quarterscutting cherry tomatoes

Use a large sharp knife and cutting board to slice the cucumber into roughly 1/4 inch slices, then cut each slice into four pieces and set aside. Measure out the cherry tomatoes with a measuring cup, then quarter them and set them aside as well.

Drain the liquid from the kalamata olives into a small bowl and reserve for later.

STEP 2: MAKE THE DRESSING

vinaigrette salad dressing in a small jar

To make the dressing measure out the olive oil, kalamata olive juice, dried oregano, and kosher salt with measuring spoons and place in a small container with a lid . Shake well to combine, then set aside.

STEP 3: COMBINE INGREDIENTS AND ADD DRESSING

cooked rice in a cast iron bowlingredients for greek rice salad in a bowlpouring dressing over greek rice salad

Once rice is done cooking, scoop it into a large bowl. Place the cucumber, cherry tomatoes, pistachios, and sliced kalamata olives in with the rice. Shake the dressing again (it will separate easily), then pour it over the salad.

Gently stir everything together with a large wooden spoon or other utensil. Serve immediately or chill for 30 minutes and serve. Best if eaten the same day.

top down shot of greek rice salad in a bowl with blue striped napkin underneath

You may have a couple of questions about making this rice salad – let’s get to those now.

Can rice salad be made a day ahead?

I wouldn’t recommend it as the rice can dry out pretty quickly. You can, however, cut the cucumber and tomatoes, and make the dressing the day before!

How long does rice salad last?

I recommend eating it the day of, as that’s when it tastes best. You can eat it the next day, but the nuts won’t be as crunchy and the rice will start to dry out a bit.

How do you make rice salad cold?

Just put it in fridge! That will help it cool off and after 30 minutes or so it can be served cold.

Cooking Notes

  • The rice in the salad will turn a little pink from the tomato seeds and juice. If you want to keep the rice white, simply remove both from the tomatoes before putting them in the salad.
  • To make this recipe paleo and Whole30 friendly, use riced cauliflower in place of the white rice.
  • If you’re not dairy free, try adding a cup of feta to the salad for a little extra tang.

Pin this Greek Rice Salad for later!

pin for greek rice salad recipe

IF YOU’RE LOOKING FOR SOME GRILLING MAIN DISHES TO GO WITH THE SALAD, CHECK THESE OUT!

  • Grilled Teriyaki Chicken (Whole30, Paleo, GF)
  • Greek Lamb Skewers (Whole30, Paleo, GF)
  • Asian Steak Marinade (GF)
  • Teriyaki Chicken Kabobs (Whole30, Paleo, GF)
  • Grilled Dijon Chicken (Whole30, Paleo, GF)
  • Smoked Pork Chops ((Whole30, Paleo, GF)

OR IF YOU NEED SOME EASY GLUTEN FREE (& WHOLE30) DINNER IDEAS, TAKE A LOOK AT THESE!

  • Mexican Ground Beef Skillet
  • Paleo Ground Beef Stroganoff
  • Instant Pot Greek Chicken
  • Paleo Ground Beef & Broccoli
  • Paleo Meatloaf Muffins

If you make this Greek Rice Salad (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!

YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.

*THIS POST CONTAINS AFFILIATE LINKS. I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR ME TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES, MEANING WHEN YOU CLICK THEM I RECEIVE A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANKS FOR SUPPORTING MY WORK AND MY FAMILY THIS WAY!
bowl of greek rice salad with a spoon
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Greek Rice Salad (Gluten Free, Dairy Free)

This Greek Rice Salad has only 5 main ingredients, including cucumber and red tomatoes, and is a great healthy summer recipe. With a simple vinaigrette dressing, it’s an easy cold side dish that your family will love (Gluten Free + Vegan)
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 231kcal
Author: Taryn Solie

Equipment

  • A large pot (for cooking rice)
  • A large sharp knife
  • A cutting board
  • Measuring cups
  • Measuring spoons
  • A small container with a lid
  • A large bowl
  • A wooden spoon (or other utensil)

Ingredients

Salad

  • 2 cups uncooked medium or long grain white rice
  • 1 1/4 c shelled pistachios 6 ounces
  • 1/2 large english cucumber
  • 1 1/4 c sliced kalamata olives 1 5.6-ounce jar
  • 1 1/4 c cherry tomatoes

Dressing

  • 2 tbsp olive oil
  • 2 tbsp liquid from kalamata olives
  • 2 tsp dried oregano
  • 1 tsp kosher salt Diamond Krystal

Instructions

  • Cook rice according to package directions. While rice is cooking, prep the other ingredients.
  • Use a large sharp knife and cutting board to slice the cucumber into roughly 1/4 inch slices, then cut each slice into four pieces and set aside. Measure out the cherry tomatoes with a measuring cup, then quarter them and set them aside as well.
  • Drain the liquid from the kalamata olives into a small bowl and reserve for later.
  • To make the dressing measure out the olive oil, kalamata olive juice, dried oregano, and kosher salt with measuring spoons and place in a small container with a lid . Shake well to combine, then set aside.
  • Once rice is done cooking, scoop it into a large bowl. Place the cucumber, cherry tomatoes, pistachios, and sliced kalamata olives in with the rice. Shake the dressing again (it will separate easily), then pour it over the salad. Gently stir everything together with a large wooden spoon or other utensil. Serve immediately or chill for 30 minutes and serve. Best if eaten the same day.

Notes

  • To make this recipe paleo and Whole30 friendly, use riced cauliflower in place of the white rice.
  • If you’re not dairy free, try adding a cup of feta to the salad for a little extra tang.
  • The rice in the salad will turn a little pink from the tomato seeds and juice. If you want to keep the rice white, simply remove both from the tomatoes before putting them in the salad.

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

 

Filed Under: Recipes, Salads, Side Dishes

Pineapple Coleslaw Recipe (Whole30, Paleo, GF)

June 17, 2020 by Taryn Solie 2 Comments Last Modified: June 17, 2020

This Pineapple Coleslaw recipe is quick and easy to make. Perfect for grilled chicken or pulled pork, it’s great to bring or serve at any summer BBQ. Plus it’s gluten free, paleo, and Whole30 compliant!

pineapple coleslaw in a bowl with a spoonful coming out…

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Filed Under: Recipes, Salads, Side Dishes, Whole30

Healthy Grilled Pineapple Recipe (Whole30, Paleo, GF)

June 11, 2020 by Taryn Solie Leave a Comment Last Modified: June 11, 2020

This Grilled Pineapple recipe is simple, healthy, and completely delicious. There’s just three ingredients (and no sugar!), but it tastes like a dessert. Place the slices on your bbq and prepare to add an amazing side to your dinner. And bonus it’s gluten free, paleo, and Whole30 compliant.

slices of grilled pineapple on a plate…

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Filed Under: Grilling, Recipes, Side Dishes, Whole30

Grilled Zucchini Recipe (Whole30, Paleo, GF)

June 9, 2020 by Taryn Solie 3 Comments Last Modified: June 9, 2020

This Grilled Zucchini recipe is as easy as it gets. Cut up the zucchini, cover it with oil and some salt for seasoning, then get it on the bbq. A simple and healthy way to enjoy this summer veggie!

grilled zucchini on a grey plate with red pepper flakes…

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Filed Under: Grilling, Recipes, Side Dishes, Whole30

Grilled Onions Recipe (Whole30, Paleo, GF)

May 30, 2020 by Taryn Solie Leave a Comment Last Modified: May 30, 2020

These Perfectly Grilled Onions are a great addition to any dinner and are perfect for burgers, steak, or salad. Cut an onion into wide rings, then cover in oil and grill them up. An easy recipe (that’s gluten free, paleo, and Whole30-compliant) with how-to photos guiding you every step of the way!

grilled onions on a plate…

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Filed Under: Recipes, Side Dishes, Whole30

Grilled Bell Peppers (Whole30, Paleo, GF)

May 20, 2020 by Taryn Solie Leave a Comment Last Modified: May 20, 2020

These Grilled Bell Peppers are the perfect veggies for your next bbq and are so easy to make. Just cut up the peppers, cover with oil and season with salt, then cook on the grill to perfection. Eat them on a salad, in a sandwich, or with slices of steak. This simple, how to recipe will be one you use all summer long!

grilled bell peppers on a white platter…

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Filed Under: Recipes, Side Dishes, Whole30

Easy Potato Pancakes (Gluten Free)

February 4, 2020 by Taryn Solie Leave a Comment Last Modified: February 4, 2020

These Easy Potato Pancakes use leftover mashed potatoes and shredded cheese to make a simple, gluten free dish. Made without flour (using cassava flour instead), it’s perfect for a Whole30 reintroduction. Read below to find out how to make this cheesy meal with step by step instructions and pictures!

stack of easy potato pancakes…

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Filed Under: Appetizers, Recipes, Side Dishes

Instant Pot Whole30 Mashed Potatoes

January 13, 2020 by Taryn Solie Leave a Comment Last Modified: January 17, 2020

These Instant Pot Whole30 Mashed Potatoes are so easy to make and perfect for a crowd. Russet potatoes are cooked in chicken broth, then whipped up with garlic powder, thyme, ghee, and coconut milk to make this wonderfully creamy and super simple side dish.

a big bowl of whole30 mashed potatoes with a spoon on the side…

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Filed Under: Holiday, Recipes, Side Dishes, Whole30

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Hi, I’m Taryn!

My name is Taryn, and I'm the writer, food photographer, & recipe developer behind Hot Pan Kitchen.
I am all about amazing gluten free food for families. I test my recipes over and over again and have taste testers who are gluten free and those who aren’t, because I want to make sure my recipes taste good for EVERYONE. Read more...

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