Description
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.
Ingredients
- Gluten-free Pasta
- Long Grain White Rice
- Butter
- Olive Oil
- Onion
- Carrots
- Celery Ribs
- Zucchini
- Sea Salt
- Gluten-free Chicken Stock
- Poultry Seasoning
- Bay Leaves
- Black Pepper
- Chicken Breasts
- Spinach
Instructions
- Place broken spaghetti on dry cookie sheet and place in 400f 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