This gluten free side dish – Rice a Roni, makes a nice change to every day rice or potatoes. It is a dish I have been making for years, following Bette Hagman’s recipe from her cook book “The Gluten-free Gourmet Cooks Fast and Healthy”. So, I decided to change things up and create my own version of Rice A Roni.
You can change the seasonings to your own liking, or make it with straight chicken stock, as well as making it with chicken in the dish itself. I went with a more Italian seasoning influence here but even a good curry powder would taste great too.
You could also make up the rice a roni in bigger batches, and store in a tightly sealed container in the pantry for more meals down the road. The amounts here will serve 4-6 portions.
(please excuse the photo’s – rice is not an easy dish to photograph!)
1 cup of basmati rice
1/2 cup of gluten free spaghetti, broken into 1 inch pieces (I used Tinkyada brown rice spaghetti)
2 1/4 cups chicken stock
1 cup tomato juice
2 Tblsp. Extra Virgin Olive oil
1 Tblsp. butter
1/2 tsp. dried fennel
1/2 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. Italian Seasoning
1 1/2 tsp. garlic powder
2 Tblsp. dried chopped onion
salt and pepper
Heat up a good sized sauce pan on medium heat with the EVOO and butter. Add the rice and pasta to the pan, sauteing until you begin to smell it lightly toasting – about 4 minutes. Add in the seasonings stirring well until fragrant, another 1-2 minutes.
Pour in the chicken stock and tomato juice, bring to a simmer, stir with a fork, then lid on, and turn down to low. Cook about 20 minutes until rice and pasta is tender and all the liquid is absorbed. (I did do a quick stir at about the 15 min. mark) Serve along side any main dish.