Prep 5 mins
Cook 20 mins
My favourite idea from Bette Hagman's books (and I got lots) was Rice a Roni. It was one of the things I missed the most when we went gluten free. This recipe, with her suggestion, is identical to the one I made with gluten. It's a great week night dinner, as it's fast, healthy and in one pot.
- 6 ounces gluten-free pasta, spaghetti, broken in one inch pieces
- 1 1⁄2 cups long grain white rice
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, chopped fine
- 4 carrots, chopped fine
- 3 celery ribs, chopped fine
- 1 medium zucchini, chopped fine (optional)
- 1 teaspoon sea salt
- 4 cups gluten-free chicken stock
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 1⁄2 teaspoon black pepper
- 2 -3 chicken breasts, chopped into bite size pieces
- 8 -10 ounces spinach, chopped (optional)
- Place broken spaghetti on dry cookie sheet and place in 400°F oven shaking every couple of minutes until it is brown and smells nutty, usually between 5 to 10 minutes. Remove and set aside.
- In a deep pan with a lid or a dutch oven on medium, heat butter and oil until bubbly then add onions, carrots, and celery. Salt the vegetables to help them release their liquids and cook until onions are translucent. Add the poultry seasoning, pepper and the dry rice and cook, stirring constantly until the rice is coated, about one minute.
- Add the pasta, the stock, the bay leaves, zucchini and the chicken, stir and cover. Bring to a boil then turn heat down to medium low and cook for 15 minutes. Check to see that it has enough fluid, if not add a 1/2 cup of water and continue cooking, covered until rice is done, about five more minutes.
- If you like spinach, add it now and cook until it wilts down.
- I stir in a couple of tablespoons of butter at the end for the flavour and shine. Remove the bay leaves and serve.
I love this. My boyfriend has been dying for some of the basic comfort foods from before he went gluten free. What I love about it is that it tastes great even to those who eat gluten. Leftovers are perfect for lunch the next day.
We really enjoyed this dinner and will definitely make it again. I used a rice & corn gluten-free pasta and baking it really was a great idea- it didn't go soggy and the nutty flavours added to the recipes taste. I used a good quality stock and super fresh veges. I added spinach at the end and it was a great addition. I think the left-overs will be great for lunch tomorrow and may even need to have a little more liquid added to reheat. SWalker- thanks for posting yummy gluten-free recipes. Photo also to be posted. *Reviewed for PAC Spring 08*
I found this easy enough to do, and while it would be best fresh, I did freeze it. I gave it only 3 stars because I feel that its just not meeting expectations. When frozen the rice turned a bit mushy when reheated, I also found it to not have much taste. I added tamari too it afterwards, my DH and family added a sweet chilli sauce. I think this would be great with a bit more punch of flavor.