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Homemade Rice-a-Roni

paula

As I stared at a huge stockpile of rice and pasta in my pantry, I wondered two things. First, I wondered how I let myself amass such a large amount even if they were on sale and I did have coupons. Second, what should I do with all of it?

It had been a rather gradual accumulation over the past six months. Thus, I felt I should use or give some of the older pasta away very soon. I put several boxes aside to go to a local food bank. Then, I had what I thought was an epiphany…I could make homemade Rice-a-Roni.

It was only an epiphany in the sense that I had not eaten or even thought of Rice-a-Roni in a very long time. I had to look it up to see what was even in Rice-a-Roni. Very little Internet research quickly revealed that I was not the first to think of making my own Rice-a-Roni. In fact, after reading the history of the product, I realized that it was originally a home cook’s dish.

Here is my version. It is given as a side dish with variations on making it a main dish.

 

: Homemade Rice-A-Roni

  1. 2 Tablespoons butter or olive oil (or a combination)
  2. 1/2 small onion or a shallot, minced
  3. 1/2 tsp. garlic, minced
  4. 1/4 lb. spaghetti, broken or equal amount of orzo pasta
  5. 1 c. raw rice (not instant…par boiled is a maybe)
  6. 20 oz. +/- low-sodium stock (chicken, beef, or vegetable)
  7. parsley, to taste (and for appearance)
  8. salt, to taste

  1. Place butter or oil in a large skillet to heat.
  2. Add onion and garlic to sweat.
  3. Add pasta and rice and cook until pasta is lightly browned, stirring frequently.
  4. Add stock and stir.
  5. Cover and simmer for 8 minutes, stirring often.
  6. Add salt (if needed) and parley.
  7. Re-cover and simmer for 3-4 minutes more, stirring often.
  8. Taste and add any additional salt or herbs.
  9. Continue to simmer until rice and pasta is tender and stock is absorbed (about 15 – 20 minutes, total).

I like to use a rice and a pasta that have similar cook times.
Brown rice may be used.
I used a medium grain, but other grain lengths will work.

Tumeric may be added for color (and taste) in the chicken version especially.

Better than bullion or bullion with water may be used instead of chicken stock.

To turn it into a main dish:
You can saute mushrooms in skillet and remove them before cooking onions and garlic. Set aside and add them back during the last half of simmering the mixture.

Chicken or beef can be be added in a similar manner.

Broccoli and other veggies can be cooked and added as well.

My husband suggested I can make this when I cook for our church group.  I must agree that this version would be  easier and cheaper than opening the same amount of Rice-a-Roni boxes when cooking for 70 or so people.

For  family camping/vacation version, a dried version (more like the box) is more practical:

: Homemade Rice-A-Roni, version 2

  1. 1 c. raw rice
  2. 1/4 lb. broken spaghetti, orzo, or other pasta
  3. 2 Tbsp. dried minced onion
  4. 1/2 tsp. garlic powder
  5. 2 tsp. chicken or beef bouillon granules (or 1 cube, smashed)
  6. 1/4 c. dried parsley
  7. Pinch of turmeric
  8. 2 Tbsp. butter or oil
  9. 20 oz. water

  1. Combine rice and pasta and place in a gallon zipped storage/freezer bag.
  2. Combine onion, garlic, bouillon, parsley, and turmeric and place in a sandwich or snack zipped storage/freezer bag and seal.
  3. Place smaller spice bag inside of larger rice and pasta bag and seal.
  4. Label and store until needed.
  5. To make:
  6. Place oil or butter in pan to heat.
  7. Add rice and pasta mixture.
  8. Cook until pasta is lightly browned.
  9. Add seasoning bag and water.
  10. Cover and cook, stirring often, for 15 – 20 minutes until rice and pasta is tender and water is absorbed.



 

Despite my success in making homemade Rice-a-Roni, I just made a dent in my stockpile. I guess I will just stick to the usual dishes…until I have another epiphany 🙂

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