September 28, 2010

Homemade Rice-a-roni



Homemade Rice-a-roni

1/2 cup pasta, broken into small pieces
1 cup brown rice
2 cups beef broth
1 tbs parsley
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp pepper
1/3 cup margarine or butter

Preheat oven to 400 degrees.  Spray a small baking dish with cooking spray.  Add all ingredients; mix well and cover tightly with foil.  Bake for 1 hour.  Remove from oven and fluff with fork.

17 comments:

  1. If you brown the pasta and rice before you cook it, it will taste even better.

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  2. Can you also use white rice?

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    1. I use white rice... brown 1/4 cup of vermicelli, (if you can find it, {look in the noodle section at your store, they often come in a small box} or just use the broken pasta) in a pan, add 3/4 cup dry rice and 1 3/4 cups liquid (I use chicken or beef stock or water and 2 bullion cubes, microwaved until the cubes dissolve) and cook like regular rice, on the stove for 20 mins on low

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  3. I'm sure you could, but you would have to adjust the cooking time. Brown rice takes a lot longer to cook.

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  4. White rice works just fine. I used to make this before I got lazy! You can do it in a pan too, if it has a nice tight cover, and yes, brown it all first, along with some onion and garlic. It will taste better.

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  5. So you brown the rice and pasta raw, and then it cooks in the oven?

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  6. No oven, cook covered on stove, just like RaR.

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  7. What type of pasta, do you suggest.

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    1. Ok I wanted to see what spices were used... I use Uncle Ben's (sometimes), brown the Orzo Pasta and rice, then add water and put half of a bullion cube and cook on top of stove with Tight cover.

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  8. For the pasta~ vermicelli, broken into small pieces [about 3/4" long] is best...

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  9. we make this in egypt all the time in fact thats [probably where the idea for ric a roni came from! :-D you MUST brown the pasta and rice.. the rice get white not browned. its not rice a roni if u dont brown it first lol

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  10. Browning the rice also has the side effect of halting its absorbtion of the liquid ONCE it has fully cooked. This allows you to have a sauce and not just a bunch of sticky rice.

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  11. Would like to sign up for your blog...I don't see a place to sign up !!!!!

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  12. i use store brand chicken noodle soup mix - i take the noodles out of the packet and brown it with 1 cup white rice and 1 tbsp. butter i then add two cups of boiling water and the granulated chicken stock, cover and simmer until liquid is gone

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  13. This is pretty cool! I love rice-a-roni, but always hated the 700-900 grams of sodium that is in it!

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  14. A much easier way is for each cup of white rice brown in one-half stick of butter, I use about 1/4 cup vermicelli. After it is brown add one can chicken broth for each cup of rice. Bring to boil and simmer 20 minutes. I have made with and without the vermicelli. Great without it. I adjust according to how many people there are. One cup of rice will serve 2 people in my family. They love it.

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