Cooking and Serving: 40 minutes | 4 servings
Ingredients
1 ½ cups (270 g) long grain rice, (brown or white) | 3 ounces gluten free spaghetti (or gluten free vermicelli noodles), broken | 3 tablespoons (15 g) nutritional yeast flakes
Description
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4 servings
Ingredients
1 ½ cups (270 g) long grain rice, (brown or white)
3 ounces gluten free spaghetti (or gluten free vermicelli noodles), broken
3 tablespoons (15 g) nutritional yeast flakes
2 teaspoons dried onion flakes, can substitute 1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon kosher salt
⅛ teaspoon turmeric
2 tablespoons (28 g) unsalted butter
1 tablespoon (14 g) extra virgin olive oil
1 pound skinless boneless chicken breasts, cut into 1-inch square pieces
3 ½ cups (28 fluid ounces) water, or less, depending on the type of rice
Instructions
MAKE THE DRY MIXES
In a medium-size bowl, place the rice and spaghetti or vermicelli and mix to.
combine. Set the bowl aside or place in a 4-cup glass or plastic container.
with a lid, then set it aside.
In a small bowl, place the rest of the dry mix ingredients and mix to combine.
well. Set the bowl aside or place its contents in a small, zip-top bag,.
squeeze out all the air and seal, then place in the lidded container with the.
rice and pasta and seal the container for later use.
TO COOK THE DISH
In a 12-inch skillet with a lid, place the butter and olive oil and melt the.
butter over medium heat.
IF ADDING THE OPTIONAL CHICKEN
Place the chicken in the skillet at this point, and sauté in the butter and.
oil for about 5 minutes total or until cooked through.
Transfer the cooked chicken to a separate bowl, draining it of all liquid as.
you remove it from the skillet. Continue with the recipe as written, and add.
the chicken before serving.
TO COOK THE RICE AND PASTA MIXTURE
Add the rice and pasta mixture to the skillet and stir to coat. Cook,.
stirring frequently, until the dried pasta and rice begin to smell nutty.
(about 3 minutes). Add the entire spice mixture, and mix to coat the grains.
evenly in the spices.
Add the water (3 cups if using white long grain rice, 3 1/2 cups if using.
brown), and mix to combine. With the skillet still uncovered, bring the.
mixture to a boil over medium-high heat.
Lower the heat to medium-low and cover the skillet. Simmer for 15 to 20.
minutes, or until most of the liquid has been absorbed, and the grains are.
tender. Allow to sit, covered, for 3 minutes before serving.
TO COOK THE RICE AND PASTA MIXTURE
Add the rice and pasta mixture to the skillet and stir to coat. Cook,.
stirring frequently, until the dried pasta and rice begin to smell nutty.
(about 3 minutes). Add the entire spice mixture, and mix to coat the grains.
evenly in the spices.
Add the water (3 cups if using white long grain rice, 3 1/2 cups if using.
brown), and mix to combine. With the skillet still uncovered, bring the.
mixture to a boil over medium-high heat.
Lower the heat to medium-low and cover the skillet. Simmer for 15 to 20.
minutes, or until most of the liquid has been absorbed, and the grains are.
tender. Allow to sit, covered, for 3 minutes before serving.
Notes
Originally published on the blog in 2015. Recipe unchanged. Some photos new and
how -t0 video in 2019, other photos and text new in 2021.
Cholesterol: 88mg | Sodium: 304mg | Potassium: 661mg | Fiber: 3g | Sugar: 1g |
Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
Make your own gluten free rice a roni dish with all the right flavors, and make
a great meal tonight in no time at all. Add some protein, or leave it plain.
#ricearoni #homemade #dinnertonight #glutenfree #gf
your own gluten free rice a roni dish with all the right flavors, and make a
great meal tonight in no time at all. Add some protein, or leave it plain.
#ricearoni #homemade #dinnertonight #glutenfree #gf