“Sauté and simmer, the flavor can’t be beat” ♪♫♪♫
You don’t even need a recipe, right? The jingle tells you how to make it! When was the last time you had “the San Francisco treat”? For me I think it’s been decades.
If you miss boxed mixes like Rice-a-Roni® on the gluten free diet, step into the kitchen with me, and I’ll show you how I made this gluten free copycat version, all fancied up with a little bit of veggies and slivered almonds. Only one ingredient swap was needed to make this recipe gluten free. In place of the vermicelli, I used these thin rice noodles from Thai Kitchen.
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Servings: 3-4
Ingredients:
- 2 tbsp. butter
- 1/2 cup (about 3 oz.) long grain white rice
- 1/4 cup (about 1 oz.) thin rice noodles
- 1/4 cup minced carrot (optional but really good)
- 1-1/2 cups chicken broth
- 1/2 tsp. Tuscan seasoning
- 1/4 cup sliced almonds (optional)
- fresh chives for garnish
Preparation:
Break the rice noodles into small pieces. I placed mine inside a zip lock bag so they wouldn’t go all over the place. Heat the butter in a deep skillet with a cover. Add the rice and noodles and sauté over medium low heat, stirring frequently for about 10 minutes. Add the carrots and continue cooking for another 5 minutes.
Pour in the chicken broth, sprinkle with seasoning and bring to a simmer. Cover, reduce heat to low and simmer for 15 minutes.
Remove from heat and keep covered until ready to serve. Transfer to a serving bowl, garnish with fresh chives and slivered almonds.
Notes ♪♫ This was so easy to make, and it is such a versatile recipe. If you need a low sodium option, use unsalted or low sodium broth. For vegetarian, use vegetable broth. Change up the veggies, use what you like or what you have on hand. Vary the seasonings for a different flavor profile. Make it a complete meal by adding a protein. You get the idea!
