The days when my children were young and they would beg for Rice-A-Roni have been gone for sometime, but the good memories linger on. During my grocery shopping this week, I passed by the Rice-A-Roni shelves and thought back. Realizing I had no idea what the ingredients were in it, and was afraid to look. Besides the things I could barely pronounce, I realized some people may miss it. I not only wanted to create a gluten free Rice-A-Roni-style recipe, but a healthier one. I definitely need to create a new gluten free rice recipe soon, anyway. This is a great way to get kids to eat broccoli, as they won’t recognize the taste buried in the other flavors. We enjoyed it very much. The hubby said it was very moist and went back for seconds!
Gluten Free Rice-A-Roni Style Chicken and Broccoli
Wish a Gluten Free Rice-A-Roni existed? Now you can make your own, and control the ingredients! Whether gluten free or not, this make a yummy gluten free side dish!
- 1 Tablespoon extra virgin olive oil
- 1/2 cup broken gluten free brown rice spaghetti
- 1 1/2 cups instant white rice
- 1/2 cup broccoli, chopped finely
- 3 Tablespoons carrots, chopped finely
- 3 Tablespoons yellow onion, chopped finely
- 1 Tablespoon flat leaf parsley, chopped finely
- 2 cloves garlic, minced or grated
- 2 1/4 cups gluten free low-sodium chicken broth (or vegetable broth for vegans/vegetarians)
- 1/8 teaspoon ground thyme
- 1/8 teaspoon ground turmeric
- In a non-stick skillet, preheat the pan and add enough oil. If you do it in this order you will not accidentally burn the oil.
- Add carrots, broccoli and onion, saute for about 5 minutes.
- Add garlic and parsley and stir, sprinkle in the turmeric and thyme and stir; saute for an additional 1-2 minutes; remove from heat; and set aside.
- Add chicken broth to a medium size sauce pan and bring to a boil; add spaghetti; lower heat to medium-low and cook for 5 minutes.
- Add vegetables and cook for about 8 minutes. At this point you want the total cook time of the spaghetti to be about 3 minutes under the suggested cooking time. My brand usually takes about 16 minutes, therefore, I cooked mine for total of about 13 minutes.
- Remove from heat; add instant rice and cover; cook for about 5 minutes; fluff with a fork; salt and pepper, to taste; and recover. If the rice is too hard add additional chicken broth, 1/4 to 1/2 cup, stir and recover.
- Let stand another 5-10 minutes.
- Serve warm.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.