Budget Rice-A-Roni

Submitted by NoeleenCleary

"Placing here for safekeeping. Prep time is for making the pantry mix. Cooking time is for making dinner servings."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 20-30

ingredients

• rice and vermicelli mix

• 5 cups white rice (not instant)
• 5 cups vermicelli (pasta, broken into 3/4 - 1 inch pieces approximately)
• 1⁄2 cup dried onion flakes
• 1⁄2 cup dried parsley

• To make 4-6 Servings (1 cup mix plus)

• 2 tablespoons butter
• 1 1⁄2 cups broth (your choice of flavors. Homemade preferred for salt content and best flavor)
• 3⁄4 cup water
• salt and pepper (to taste)

directions

1. In a large airtight container combine rice, vermicelli, onion flakes and parsley. Store in the pantry to use as needed.

2. To make 4-6 Servings:

3. In a large skillet with a tight fitting lid melt 2 tablespoons Butter.
4. Add 1 cup of the rice/vermicelli mixture and saute over medium-high heat until vermicelli is browned. Increase heat to high and immediately add broth and water. Bring to boil. (Note: You can also heat broth and water to a boil before adding to rice/vermicelli mixture if desired.)
5. Reduce heat. Cover and simmer gently for about 15-20 minutes or until most of the liquid is absorbed. Do not lift lid.
6. Remove from heat. Fluff with fork. Taste and season with salt and pepper as desired.

Reviews

[Amber W]

After opening the two boxes of the real stuff and finding them infested with some kind of critter I was so excited to find this recipe! I had tri-colored orzo on hand so I used that and basimati rice. Thank you thank you for the recipe.

 

[StylinDog]

Great stuff! Can't believe I haven't reviewed this yet, as I've been using this recipe for a while now. I love rice-a-roni but can't have the pkg'd stuff because of the MSG, so this is perfect! Now I can have it whenever I want! It's very versatile, I have even done it up as spanish rice-a-roni using canned diced tomatoes and taco seasoning. mmmmm.... Thanks!