Gluten Free Rice: Rice-A-Roni Style Chicken and Broccoli

Ingredients:

• 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

Instructions:

1. 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.
2. Add carrots, broccoli and onion, saute for about 5 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. Let stand another 5-10 minutes.
8. Serve warm.

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