Sunday, January 8, 2012

Homemade Rice-a-Roni

Rice-a-roni has been a staple in my pantry ever since we've been married.  Tom loves rice and this was a really easy side dish that was sure to please.

Wanting to replace that little box that contained so many artificial ingredients, and was so darned expensive for what you get, I tried this recipe that was included in an LDS food storage handout I received from a friend.  It's a keeper.

This recipe is a great base for so many different add-ins.  You could add sauteed vegetables like carrots or zucchini, maybe some steamed veggies like broccoli, other kinds of cheese, make it with a beef or vegetable broth...  Go on...get crazy!

Homemade Rice-a-Roni

  • 1 C white rice (I know...)
  • 1 oz. whole wheat spaghetti noodles, uncooked, broken into approx. 1" pieces
  • 1 t dried minced onion
  • 2 T butter
  • 2 C broth or water
  • 1/4 C shredded Parmesan cheese
  1. Melt butter in skillet.
  2. Add rice, broken spaghetti pieces and minced onion.  
  3. Saute until spaghetti noodles have toasted.             
  4. Add broth.  Bring to a boil.  Cover and reduce heat to simmer.
  5. Cook for approx. 15 minutes, or until broth is absorbed.  Turn off heat.
  6. Toss Parmesan cheese into hot rice.  Serve.

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