Chicken Flavored Rice & Pasta: Gluten-free, Dairy-free, Soy-free
When my husband and I were in college, we ate a lot of Rice-a-roni since it was cheap and quick. When I became a stay-at-home mom, I bought it less, since I didn’t care for it that much, and wanted to develop my cooking skills beyond boxed food. Then when we learned of Joseph’s allergies, I stopped buying it, since Joseph couldn’t eat it. But my husband wasn’t happy with that solution. So, I set off to make a Joseph-safe version of Rice-a-roni. Unlike my First-Try Friday posts, this recipe was refined until we liked it.
I have never seen vermicelli pasta on it’s own – with or without gluten (although orzo [only seen with gluten] comes close). So, I made my own by breaking brown rice spaghetti noodles into one-inch pieces. I tried using a chef’s knife, but found it was easier to break them in my hands. Just extend the noodles an inch above my fingers and snap them off.
Heat oil in a skillet, then add the rice and spaghetti bits. Stir occasionally until the pasta turns golden brown. This time around, I let it go a bit longer, so the rice turned light brown as well. Oops.
Add the chicken broth and spices. Stir to evenly distribute spices.
Bring to a boil, then reduce heat to low. Cover and let simmer for 15-20 minutes until liquid is absorbed. To make it a one pot meal, add meat and vegetables to the skillet along with the broth.
Chicken Flavored Rice & Pasta
Gluten-free, Dairy-free, Soy-free
- ¾ cup rice
- ½ cup (about 4 oz) brown rice spaghetti broken into 1″ bits
- 2 Tablespoons canola oil
- 2 ½ cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon rubbed sage
- ¼ teaspoon dried basil
Heat oil in a large skillet. Add rice and spaghetti bits. Stir occasionally until pasta turns golden brown.
Add chicken broth and spices – stir to combine. Heat to boiling. Reduce heat to low. Cover and simmer for 15-20 minutes until liquid is absorbed.
Makes 4 side dish servings