Whenever we go to one of our favorite Greek restaurants, my son and I can’t eat the rice because it has those threads of noodles in it. I saw Lucinda Scala Quinn demonstrate a similar dish, so here’s my gluten-free version. It’s also great with a pinch of saffron, which is a tasty side to Chicken Souvlaki and a Greek Salad.
Prep time: 10 minutes
Total time: 25 minutes
Yield: Serves 4–6
1 T olive oil
spaghetti style rice pasta (a bunch the diameter of a dime)
2 c. Basmati rice
2 1/2 c. water or chicken stock
2 tsp. salt, divided
toasted almonds (optional)
- In a medium sauce pan, heat oil over medium heat and add the spaghetti style rice pasta, snapped into 1″ long pieces. Saute until just brown. Be careful – they cook really fast!
- Add rice, salt and water or stock and bring to boil, then cover, reduce to simmer and cook for 15 minutes.
- Remove rice to a serving bowl and add remaining tsp. salt. Fluff with a fork and add scallions and almonds and serve.