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Ingredients
  • subheading: FOR THE DRY MIXES:
  • 1 ½ cups ( 270 g) long grain rice (brown or white)
  • 3 ounces gluten free spaghetti (or gluten free vermicelli noodles) broken into 1-inch pieces
  • 3 tablespoons ( 15 g) nutritional yeast flakes
  • 2 teaspoons dried onion flakes can substitute 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon turmeric
  • subheading: FOR COOKING:
  • 2 tablespoons ( 28 g) unsalted butter
  • 1 tablespoon ( 14 g) extra virgin olive oil
  • 1 pound skinless boneless chicken breasts cut into 1-inch square pieces (optional)
  • 3 ½ cups ( 28 fluid ounces) water or less, depending on the type of rice used
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