Gluten Free Rice A Roni
Homemade gluten free Rice A Roni recipe from scratch in just 20 minutes. Enjoy it as a gluten free side dish or main course.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups long grain rice ((brown or white))
- 3 ounces gluten free spaghetti (or gluten free vermicelli noodles) (broken into 1-inch pieces)
- 3 tablespoons nutritional yeast flakes
- 2 teaspoons dried onion flakes (can substitute 1 teaspoon onion powder)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon turmeric
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 pound skinless boneless chicken breasts (cut into 1-inch square pieces (optional))
- 3 1/2 cups water (or less, depending on the type of rice used)
Instructions
- 1
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.
- 2
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.
- 3
In a 12-inch skillet with a lid, place the butter and olive oil and melt the butter over medium heat.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
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.