Cassoulet with lots of vegetables, recipe from October 2009 Runner's World.Very good and gluten free without any tinkering. Meat, beans, and veggies. Perfect for a cold winter-y day. It took about an hour to prepare and cook (a little long for a lunch meal, but good for a dinner with leftovers for lunch the next day), and it wasn't till just before it was done that I realized I should have made some gluten free cornbread to go with it. I have a bag of Bob's Red Mill gluten free cornbread in the cupboard, and will mix it up for lunch tomorrow.
It made a lot more than I was expecting, so we'll have some for tomorrow. I think next time I make it I'll add some brown rice or quinoa.
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