I hope everyone's weekend was fabulous! We had a very full 3 days. My husband took Friday off work and we spent the weekend doing the things we love. It was a nice break.
We are gearing up for a trip to Oregon for our oldest daughter's wedding. I am catering the event, so it will be a busy time! I am looking forward to seeing all my friends and family that have been there for me through thick and thin. The trip comes at a perfect time, because as soon as I get back my cancer treatment begins. I get to see everyone before the battle and that will help give me strength.
Now on to today's recipe. Back when I was first on my own, I used to buy those cheap boxes of rice-a-roni. I was a poor college student unaware of how those boxes are full of chemicals, preservatives, and so many other over processed nasty ingredients. Now I am older and wiser and just create that dish at home using wholesome ingredients from my pantry. This dish has all the taste you have grown to love, but so much better. Enjoy!
Homemade Gluten-Free Rice-a-Roni
adapted from The Daring Gourmet
1 cup uncooked brown long-grain rice
½ cup uncooked quinoa
2 tablespoons extra virgin olive oil
1 small sweet onion, finely chopped
3 tablespoons chopped almonds
3 cups broth (Chicken or Vegetable)
¾ teaspoon salt
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Heat the oil in a skillet over medium-high heat. Add the rice, quinoa and nuts and saute, stirring frequently, until half of the rice and quinoa is browned.
Add the onion and cook for another two minutes.
Add the chicken stock, salt and herbs and stir to combine.
Bring it to a boil, reduce the heat to low, cover and cook as you would normally cook rice, about 15-20 minutes or until the rice is done.
Fluff with a fork and serve immediately.