Tuesday, March 10, 2015
Junk free and gluten free, and best of all corn-free Rice A Roni! This is really very easy to make. Use whatever safe rice you have. Use whatever safe noodle you have. We have a fine vermicelli styled all rice noodle we found at the asian market but I know there are lots of options out there. King Soba has organic noodles that are a bit thicker(more like spaghetti)but broken into small pieces would work as well. I find that the all rice noodles did not brown as well as wheat noodles, but the rice started to get a bit golden so I knew it was done.
Junk Free Rice A Roni!
1 cup uncooked rice(I used a basmati that is safe for us,careful when buying rice! Avoid Enriched it is always CORN Tainted)
1/2 cup small pieces(about 1/2 inch in length) of rice pasta(thin like vermicelli, I found ours at the Asian Market)
1 Tablespoon dried parsley
2 1/2 cup homemade chicken broth
1/4 finely minced or grated yellow onion
1 clove finely minced or grated garlic
1/4 teaspoon dried thyme
1-2 teaspoons pink himalayan salt(or your safe salt)
2 Tablespoons Tropical Traditions coconut oil
Melt 2 tablespoons of coconut oil in pot.
Saute garlic and onion until soft.
Add Rice and noodles Saute for a couple minutes or until pasta or rice starts to turn golden brown.
Add parsley,thyme and salt.
Add 2 1/2 chicken broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
NOTE: You could use onion powder instead of fresh onion and the same for garlic. But we find it safer to either dry and grind our own, or I simply use a fine grater and grate the onion and garlic into the dish.