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Gluten-Free Alfredo (with rice)

Author: Kelly the Kitchen Kop


  • About 4 cups turkey or chicken broth doesn't have to be exact
  • 1 1/2 cup of your favorite uncooked rice
  • 8 Tablespoons 1/2 cup butter
  • 1/2 onion chopped (or 1/2 teaspoon onion powder)
  • 1/4-1/2 teaspoon or more to your taste any of these optional seasonings: oregano, parsley, Italian seasonings, paprika
  • 1/2 cup arrowroot flour
  • 1/2 cup water
  • 1 cup cream or milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese not pre-shredded — those always have lots of icky preservatives in there
  • 2 cups cooked and chopped chicken or turkey
  • More Parmesan and/or mozzarella cheese for the top


  • Start cooking the rice according to the timing on the package directions, but use the amounts of rice and broth above (you want extra liquid when you're done).
  • Melt butter in a medium sized saucepan.  If you're using fresh onion and garlic, add it to the butter and sauté.  In the meantime, stir the water into the arrowroot flour in a separate bowl, whisk well, and then whisk into the melted butter once the garlic and onion are lightly golden.  Add the milk slowly and keep whisking, it should thicken a little, but not as much as when you use flour in your white sauce (also called a “roux”).  Add cheese, sea salt and pepper, and dried garlic and onion (if you didn't use fresh) and any optional seasonings.  If it looks like it's curdling a little, don't fret, mine did that too, but it comes out great in the end.  Once it's mixed well, pull it off the heat and let set.
  • When the rice is soft, stir the white sauce into the rice and broth, and add cooked chicken or turkey.  Stir a few minutes and as it thickens a little, check the flavor.  Keep taste-testing (I use 2 spoons so I'm not double-dipping!) until it's so dreamy you can't stay out of it, that's how you know it's ready.  It may need more garlic powder, or more sea salt and pepper.  I added quite a bit more of all of those, but it's all just to your own taste.  If you want it a little creamier, add more cream or milk.
  • You can serve it like it is now, in bowls with extra parmesan on the top, OR to make it extra tasty, spoon it into a buttered 9×13 baking dish, top it with a bunch of mozzarella and more parmesan, and bake just until it's hot and the cheese is melted and a little golden on the top, and you've got yourself a HIT for dinner