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D.I.Y. Friday: Homemade Gluten Free “Rice-A-Roni”

D.I.Y. Friday: Homemade Gluten Free “Rice-A-Roni”

Make your own gluten free rice a roni dish with all the right flavors, and make a great meal tonight in no time at all. Add some chicken, or leave it plain.

Make your own gluten free rice a roni dish, and make a great meal tonight in no time at all. Add some chicken, or leave it plain! http://glutenfreeonashoestring.com/homemade-gluten-free-rice-a-roni/

In case you were wondering, rice itself is gluten free.* In fact, it’s one of the most useful, versatile gluten free grains. Ground super fine, it is the base for every all purpose gluten free flour blend I use. It makes the perfect side dish for almost any meal. And if you make it into gluten free Rice a Roni, you can even make it into a complete meal in no time at all!

*If you’re just getting started on a gluten free diet and would like to know the basic rules, maybe you’d like to see my Ultimate Guide to the Basic Rules of a Gluten Free Diet. Everything you need to know is in that guide, along with plenty of links for a deeper dive into some important information.

Make your own gluten free rice a roni dish, and make a great meal tonight in no time at all. Add some chicken, or leave it plain! http://glutenfreeonashoestring.com/homemade-gluten-free-rice-a-roni/

So welcome back to another D.I.Y. Friday, an occasional blog series where we D.I.Y. a basic (sometimes naturally gluten free) recipe (like today’s recipe for homemade gluten free Rice-A-Roni chicken flavor mix) or other ingredient that you otherwise might be inclined to buy. We’ll save you money, and the bother of running to the store for every little thing. And with recipes like today’s, well, you pretty much can’t buy gluten free Rice-A-Roni so you have to make it yourself. It’s all a little confusing, I know, but just go with it okay? My whole family absolutely loves this side-dish-that-can-be-a-main-dish and it’s ridiculously easy to assemble the fragrant, flavorful dry mixes (and even dice the chicken ahead of time and store it in the refrig), so everybody wins. You hear that? Everybody wins!

Make your own gluten free rice a roni dish, and make a great meal tonight in no time at all. Add some chicken, or leave it plain! http://glutenfreeonashoestring.com/homemade-gluten-free-rice-a-roni/

If you’ve ever made the actual boxed, gluteny Rice-A-Roni, you know how this works. My method is a teeny tiny bit different than the method on the box, but don’t trouble yourself over it. I just find that this way works best for this particular copycat recipe.

Make your own gluten free rice a roni dish, and make a great meal tonight in no time at all. Add some chicken, or leave it plain! http://glutenfreeonashoestring.com/homemade-gluten-free-rice-a-roni/

When the Rice-A-Roni people tell you how to add chicken to the chicken flavored box, they tell you to cook it with the rice and pasta. But it only takes a few moments to sauté it separately, and it results in much more flavorful chicken that is never, ever overcooked.

Make your own gluten free rice a roni dish, and make a great meal tonight in no time at all. Add some chicken, or leave it plain! http://glutenfreeonashoestring.com/homemade-gluten-free-rice-a-roni/

Serve it with chicken, or without. But most importantly, please explain to me why they called it the “San Francisco treat.” I mean, really. (!)

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Prep time: Cook time: Yield: 4 servings

Ingredients

For the dry mixes
1 1/2 cups (270 g) long grain rice (brown or white)

3 ounces (84 g) gluten free spaghetti (or gluten free vermicelli noodles), broken into 1-inch pieces

3 tablespoons (15 g) nutritional yeast flakes*

2 teaspoons dried onion flakes (can substitute 1 teaspoon onion powder)

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley

1/2 teaspoon dried thyme

1/4 teaspoon kosher salt

1/8 teaspoon turmeric

For cooking
2 tablespoons (28 g) unsalted butter

1 tablespoon (14 g) extra virgin olive oil

1 pound skinless boneless chicken breasts, cut into 1-inch square pieces (optional)

3 to 3 1/2 cups (24 to 28 fluid ounces) water (depending upon type of rice used)

*Ingredient details and sources:

  • Long Grain Rice—I used Lundberg brand long grain brown rice. They also make long grain white rice, but my kids are used to brown rice and of course I prefer a complex carb to a simple one.
  • Gluten Free Spaghetti—I used Barilla gluten free spaghetti because I wanted to make this recipe as simple and accessible as possible and gluten free spaghetti is readily available. There are a number of companies that make gluten free vermicelli, though, and gluten free angel hair pasta.
  • Nutritional Yeast—I used Bragg brand “Nutritional Yeast Seasoning,” and I find it online, in my local health food store and in Whole Foods. Bob’s Red Mill also makes a gluten free “Nutritional Food Yeast,” but I haven’t tried it. Nutritional yeast is an inactive form of yeast, and has a mild nutty and cheesy flavor. And strangely, it sort of tastes like chicken. These are life’s little mysteries. Embrace them.

Directions

  • First, make the dry mixes. 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. 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.

  • To cook the dish, in a 12-inch skillet with a lid, place the butter and olive oil and melt the butter over medium heat.** 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. Add the water (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. 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.

    **If adding the optional chicken, place the chicken in the skillet at this point, and sauté in the butter and oil for about 5 minutes total or until cooked through. Transfer the cooked chicken to a separate bowl, draining it of all liquid as you remove it from the skillet. Then proceed with the recipe as written, and add the chicken before serving.

Love,
Nicole

 

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  • Melody

    Oh I love this! I’ve missed my boxed rice flavors! Thank you so much for sharing this Nicole! I’m going to try it very soon! (And I can even do it DF for my dairy allergic kiddos if I sub the butter with DF butter! Hooray!) I’m so stoked!

    • This one is super easy to make dairy free for sure, Melody!

  • Beth

    Nicole, my jaw hit the floor and I may have said a Hallelujah in my head when I saw this recipe. I’ve missed the easiness of Rice-A-Roni and other rice mixtures. Thank you, thank you, thank you for this! I am a lifelong fan, have all three cookbooks and looking forward to the fourth. You are the best!!!! (oh and could I use this as a basis for a cheddar broccoli mix, like they sell in the stores? You’ve given me such hope!…..)

    • Seriously, this is so, so easy. Once I have the dry mix assembled (or frankly even if I don’t), I am able to have this on the table in no more than 20 minutes flat. And others on Facebook proclaimed their love of the cheddar broccoli mix, so you’re not alone!

  • Mare Masterson

    I did not grow up with Rice a Roni as a staple in the house. We had it a couple of times. It was okay. So, I didn’t know I even needed this recipe until now! I know your DIY one is marvelous, because it is made with quality ingredients, not a lot of salt, and because all your recipes are amazing!

  • Linda

    Doesn’t that seem like a long time to cook the noodle? Wouldn’t it come out too soggy?

    • Linda, 15 minutes is comparable to the amount of time as directed on the box of Rice A Roni, and I have made this 5 times, start to finish and never had a “soggy” noodle. Feel free to experiment, as always!

  • beth

    Do you know of a “second best” ingredient when it comes to the yeast. I am allergic but would still love a way to make a version of this.

    • I’m afraid not, Beth. Sorry!

    • Betsy

      how about adding some miso? mellow miso made from chickpeas for example?

  • Mel Bee

    Can I just say I love you? I DID grow up on Rice-a-Roni as a kid (it was the first thing I learned to “cook”) and this recipe makes my heart happy. I’m sure it will make my tummy happy, too! Thank you!!!!

    • You bet, Mel! Love you, too. *mwah*
      So funny you mentioned it was the first thing you learned to cook (no quotes! it is too cooking). I was thinking that, especially if I mix up the dry ingredients, my oldest could easily whip this up on her own. Not that she’ll want to, but still….

  • Carole

    Oh, thank you. I used to use it as a take off to use up leftovers. One of the take offs is my daughters favorite comfort food.

  • Brenda

    Nicole, this sounds absolutely amazing!! Thank you so much for making this without a lot of salt. Any good online sources for the nutritional yeast? Still laid up with the bum knee. And can we pretty please add to the list of requests for g/f makeovers the Uncle Ben’s Quick Cooking Wild Rice blend? :-) That was a staple in our household for years…. and I’m craving it something awful. LOL

    • Just do a google search, Brenda! I’m sure you can find the brand of nutritional yeast I recommend pretty easily, probably even on amazon.com. I’m afraid I don’t know that rice blend, but it sounds like it’s just a blend of different rice, not flavored. Not really my speed! Sorry!

  • Judy

    How can the long grain white and brown rice cook for the same time? When I cook brown rice it takes 45 min at a full boil.

    • Sandy Dell

      Yes, I agree with Judy. Nicole, can you address this for us? Thanks!!

      • As I explain in the recipe instructions, for brown rice, you use more water. You will also cook it on the longer end of the 15 to 20 minute range. Cooking the rice in a large skillet, mixed with pasta, allows it cook much more quickly. But I have never cooked even short grain brown rice for more than 40 minutes!

  • Maggie J

    Tell your publisher corporate person that it is wrong! I would love a book of copy-cat recipes made gluten free! Is it possible to make the beef version of rice-aroni? I used to make porcupine meatballs out of it all the time before we discovered my wheat allergy. Oh, and San Francisco treat? It was originally made there, before it was sold to whoever makes it now.

    • Maggie, I have a book of copycat recipes coming out in 2 months! It’s called Gluten Free Classic Snacks. But they won’t go for another book of copycat recipes, with savory recipes and restaurant favorites. Classic Snacks is cookies, snack cakes, candy and crackers.

      • Lucy

        I think we need a blog vote, yay or nay, for the ” savory copycat and restaurant favorites cookbook”
        Publishers have been known to be wrong :)

        • I hear you, Lucy, but we’ve already settled on a next next book, and I’ve already started work on it. :)

  • Carol

    Instead of using the nutritional yeast, couldn’t you make it using the other spices and, when adding liquid, use chicken broth instead? Would that give it enough of the chicken flavor without using yeast or a bouillion (gf)? I made a diy rice a roni mix that used the boullion but that was before our gf days. Thanks for giving us this option.. a great way to use leftovers or to create a special dish!

    • Carol, that really is quite a different recipe you are describing. Feel free to experiment!

  • Karla

    Just made this tonight and it was really good! I followed the recipe pretty much exactly, maybe using a bit more spice. I, too, wondered if the pasta would be mushy, but it turned out great. I cooked ground turkey with onions, garlic, peas, and carrots in another pan and topped the finished rice mix with it. Gotta go make up some of the dry mixes now!

    • That’s awesome, Karla. Thanks so much for telling everyone about your additions. Sounds delish!

  • Jennifer S.

    I made this tonight but mine took twice as long to make. I had to add a whole can of chicken broth to get the pasta and rice to cook completely. I followed the directions, so I am not sure what went wrong. It was sticky also, not flaky. I used medium low heat as instructed, but not sure if my burner was too big??? HELP!!!

    • I understand that it can be frustrating when a recipe doesn’t turn out as you expected, Jennifer, but at this point I have made this very recipe 10 times (the last time being last night) and it works when made as instructed. My first thought is that your measurements were off (did you measure by weight? is your liquid measure accurate?), and my second is to ask if you either doubled the recipe (not advisable) or didn’t make it in the proper size skillet.

      • Jennifer S.

        I did use the correct size skillet, and weighed the rice and pasta. I used a glass measuring cup for the water. I did not double the recipe.

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