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.
If you brown the pasta and rice before you cook it, it will taste even better.
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Can you also use white rice?
ReplyDeleteI 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
DeleteI'm sure you could, but you would have to adjust the cooking time. Brown rice takes a lot longer to cook.
ReplyDeleteWhite 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.
ReplyDeleteSo you brown the rice and pasta raw, and then it cooks in the oven?
ReplyDeleteNo oven, cook covered on stove, just like RaR.
ReplyDeleteWhat type of pasta, do you suggest.
ReplyDeleteOk 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.
DeleteFor the pasta~ vermicelli, broken into small pieces [about 3/4" long] is best...
ReplyDeletewe 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
ReplyDeleteBrowning 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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ReplyDeletei 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
ReplyDeleteThis is pretty cool! I love rice-a-roni, but always hated the 700-900 grams of sodium that is in it!
ReplyDeleteA 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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I like this recipe since I can use gluten free spaghetti to make it. A box of gf rice a roni costs about $4 and doesn't taste good at all.
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