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GLUTEN FREE RICE A RONI

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

Seasoning:

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.

Hopefully this next picture will show it more clearly:

6 comments to GLUTEN FREE RICE A RONI

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