I’m finally getting this recipe posted after mentioning it on several previous occasions. Homemade rice pilaf is one of our favorite side dishes because it is so easy to make, much more nutritious and cheaper than the premade boxed counterpart, and above all, allergy-friendly.
I often add a diced vegetable in with the rice after it is browned, but before broth is added to give us another vegetable serving. Diced carrots are the most preferred, but peas are also a great choice.
To make this recipe allergy-friendly, I use gluten-free rice noodles (Trader Joe’s) in place of the spaghetti noodles. I also use chicken broth that is allergy-free.
Whip up this easy recipe the next time you need a good side dish and let me know how you like it.
Top 8 Allergy-Free*
- 1 tablespoons olive oil, extra-virgin
- 3/4 cups white rice
- 1/3 cups spaghetti noodles
- 1 teaspoons salt
- 1/4 teaspoons black pepper
- 1 1/2 cups chicken broth
Brown rice and spaghetti noodles in oil until golden brown.
Stir in chicken broth, salt and pepper.
Cover with lid and cook for 16 minutes or until all liquid is absorbed.
Fluff with fork and serve.
*When using gluten-free rice noodles and allergy-free chicken broth.
Recipe linked up at Allergy Friendly Friday. Check out all the great recipes at Cybele Pascal. Recipe also shared at Slightly Indulgent Tuesday, Simple Lives Thursday, Pennywise Platter and Gluten Freely Frugal.