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. I love this easy side, so it will definitely be going into the 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.
Gluten Free Peas and Elbows
Description
This nifty little side dish is a nice change from the usual rice and potatoes!
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
Instructions
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.
Notes
Notes ♪♫ I used Jovial brown rice elbows in this recipe. One of my favorite brands of gluten free pasta, if it’s not available where you live, you can get it here on Amazon.
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