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
scal­lions
toasted almonds (optional)

1. 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!
2. Add rice, salt and water or stock and bring to boil, then cover, reduce to sim­mer and cook for 15 minutes.
3. Remove rice to a serv­ing bowl and add remain­ing tsp. salt. Fluff with a fork and add scal­lions and almonds and serve.