Menu Enter a recipe name, ingredient, keyword...

Rice-a-Roni, GF

By

This homemade gluten free rice-a-roni style dinner ticks all the boxes. It’s super easy, uses regular pantry ingredients, can be made in stages (the spice mix can even be made weeks ahead of time and stored in a sealed container in your pantry), can be built up with protein or left plain, and everyone loves it.

Google Ads
Rate this recipe 0/5 (0 Votes)
Rice-a-Roni, GF 0 Picture

Ingredients

  • Ingredients
  • Ingredients
  • Ingredients
  • For the dry mixes
  • For the dry mixes
  • For the dry mixes
  • 1 1/2 1 1/2 1/2 cups (270 g) long grain rice (brown or white)
  • 1 1/2 1 1/2 1/2 cups (270 g) long grain rice (brown or white)
  • 1 1/2 1 1/2 1/2 cups (270 g) long grain rice (brown or white)
  • 3 3 1-inch ounces (84 g) gluten free spaghetti (or gluten free vermicelli noodles), broken into 1-inch pieces
  • 3 3 1-inch ounces (84 g) gluten free spaghetti (or gluten free vermicelli noodles), broken into 1-inch pieces
  • 3 3 1-inch ounces (84 g) gluten free spaghetti (or gluten free vermicelli noodles), broken into 1-inch pieces
  • 3 3 3 tablespoons (15 g) nutritional yeast flakes
  • 3 3 3 tablespoons (15 g) nutritional yeast flakes
  • 3 3 3 tablespoons (15 g) nutritional yeast flakes
  • 2 2 1 teaspoons dried onion flakes (can substitute 1 teaspoon onion powder)
  • 2 2 1 teaspoons dried onion flakes (can substitute 1 teaspoon onion powder)
  • 2 2 1 teaspoons dried onion flakes (can substitute 1 teaspoon onion powder)
  • 1/2 1/2 1/2 teaspoon garlic powder
  • 1/2 1/2 1/2 teaspoon garlic powder
  • 1/2 1/2 1/2 teaspoon garlic powder
  • 1/2 1/2 1/2 teaspoon dried parsley
  • 1/2 1/2 1/2 teaspoon dried parsley
  • 1/2 1/2 1/2 teaspoon dried parsley
  • 1/2 1/2 1/2 teaspoon dried thyme
  • 1/2 1/2 1/2 teaspoon dried thyme
  • 1/2 1/2 1/2 teaspoon dried thyme
  • 1/4 1/4 1/4 teaspoon kosher salt
  • 1/4 1/4 1/4 teaspoon kosher salt
  • 1/4 1/4 1/4 teaspoon kosher salt
  • 1/8 1/8 1/8 teaspoon turmeric
  • 1/8 1/8 1/8 teaspoon turmeric
  • 1/8 1/8 1/8 teaspoon turmeric
  • For cooking
  • For cooking
  • For cooking
  • 2 2 2 tablespoons (28 g) unsalted butter
  • 2 2 2 tablespoons (28 g) unsalted butter
  • 2 2 2 tablespoons (28 g) unsalted butter
  • 1 1 1 tablespoon (14 g) extra virgin olive oil
  • 1 1 1 tablespoon (14 g) extra virgin olive oil
  • 1 1 1 tablespoon (14 g) extra virgin olive oil
  • 1 1 1-inch pound skinless boneless chicken breasts, cut into 1-inch square pieces (optional)
  • 1 1 1-inch pound skinless boneless chicken breasts, cut into 1-inch square pieces (optional)
  • 1 1 1-inch pound skinless boneless chicken breasts, cut into 1-inch square pieces (optional)
  • 3 to 3 1/2 3 to 3 1/2 to 28 (24 to 28 fluid ounces) water (depending upon the type of rice used)
  • 3 to 3 1/2 3 to 3 1/2 to 28 (24 to 28 fluid ounces) water (depending upon the type of rice used)
  • 3 to 3 1/2 3 to 3 1/2 to 28 (24 to 28 fluid ounces) water (depending upon the type of rice used)

Details

Servings 4
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Directions

First, 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.** 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.

**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. Then proceed with the recipe as written, and add the chicken before serving.

​

Review this recipe