Gluten Free Rice A Roni

There’s something so comforting about a warm, flavorful side dish that feels like a hug on a plate—and this gluten-free Rice-A-Roni hits that spot perfectly. We love recipes that are both family-friendly and easy to make, and this one fits the bill.

This dish takes rice and gluten-free vermicelli (or spaghetti), toasts them, and then simmers everything in a savory, spiced broth. The result is nutty, fragrant, and totally satisfying. Plus, it’s simple enough for weeknights but delicious enough to serve alongside a holiday roast or family dinner.

Because it’s made from wholesome ingredients, it’s a side dish you can feel good about serving to your family.

Give it a try the next time you want something quick, comforting, and gluten-free. Your taste buds (and your family!) will thank you.

Print Recipe

Gluten Free Rice A Roni

Total Time 30 mins

Servings: 4

Description

A gluten-free twist on the classic Rice-A-Roni, this dish features perfectly toasted rice and vermicelli in a savory, spiced broth. Easy to make, comforting, and full of flavor, it’s the perfect side for any meal. Or add protein to make it a meal!

Gluten Free Rice A Roni

Servings

• 1 ¹⁄₂ cups long grain white rice
• 3 oz. gluten free spaghetti noodles (broken into 1 inch pieces)
• 1 ¹⁄₂ tbsp nutritional yeast
• 2 tsp dried onion flakes
• ¹⁄₂ tsp garlic powder
• 2 tsp italian seasoning
• ¹⁄₄ tsp sea salt
• ¹⁄₄ tsp turmeric
• 2 tbsp grass fed butter
• 1 tbsp avocado oil
• 3 ¹⁄₂ cups bone broth (I like kettle and fire)

Instructions

1. In a medium-size bowl, place the rice and spaghetti or vermicelli and mix to combine. Set the bowl aside or place in a 4-cup glass or plastic container with a lid, then set it aside.
2. In a small bowl, place the rest of the dry mix ingredients and mix to combine well. Set the bowl aside or place its contents in a small, zip-top bag, squeeze out all the air and seal, then place in the lidded container with the rice and pasta and seal the container for later use.
3. In a 12-inch skillet with a lid, place the butter and olive oil and melt the butter over medium heat.
4. Add the rice and pasta mixture to the skillet and stir to coat. Cook, stirring frequently, until the dried pasta and rice begin to smell nutty (about 3 minutes). Add the entire spice mixture, and mix to coat the grains evenly in the spices.
5. Add the broth (3 cups if using white long grain rice, 3 1/2 cups if using brown), and mix to combine. With the skillet still uncovered, bring the mixture to a boil over medium-high heat.
6. Lower the heat to medium-low and cover the skillet. Simmer for 15 to 20 minutes, or until most of the liquid has been absorbed, and the grains are tender. Allow to sit, covered, for 3 minutes before serving.

Note

Delicious to add 1 pound cooked chicken breast to make it a main dish.

Keywords: Gluten-free, rice and pasta, vermicelli, side dish, easy, quick, comfort food, savory, toasted rice, one-pan, weeknight meal, family-friendly, nutty flavor, spiced, broth-based