Do you get bored with the same old side dishes? I tend to always go with rice or potatoes for dinner, but it gets monotonous! So, here’s a little something I made to change things up one weekend. I served it with steak, but this nifty little side dish would go well with chicken or pork chops too!
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Ingredients:
- 1 tbsp. olive oil
- 1/4 cup minced onion
- 1 cup gluten free chicken stock
- 1 cup (3 oz.) gluten free elbow macaroni
- 1/2 cup water
- 1/2 cup frozen peas, defrosted
- 1 tbsp. butter
- 1 heaping tbsp. shredded parmesan
- 1/2 tsp. seasoned salt
- sea salt, to taste
- fresh chives, for garnish
Preparation:
In a small nonstick saucepan, sauté the onion in 1 tbsp. olive oil until the onions are translucent.
Add 1 cup gluten free chicken broth, 1 cup water, salt to taste and seasoning of choice. Bring to a simmer and add the elbows, cook to package directions. With 5 minutes left on cook time, add the peas and simmer 5 minutes longer.
Stir in 1 tbsp. butter, a heaping tbsp. of cheese (or more if you like) and transfer to a serving bowl.
Garnish with fresh chives or parsley. Mr. Cucina loved this side, so it will definitely be going into our dinner rotation!
Notes ♪♫ I used Jovial brown rice elbows in this recipe. One of my favorite brands of gluten free pasta, I was thrilled to find elbows at the store. If they aren’t available where you live, you can get them here on Amazon.
