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.
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!
- 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)
- 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.NoteDelicious to add 1 pound cooked chicken breast to make it a main dish.
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