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Rice: 2 pt. Homemade Rice-a-Roni Pilaf

Source of Recipe

Jane Starr


List of Ingredients

2/3 Cup long-grain rice raw
1/3 Cup vermicelli broken up
1/2 Tablespoon butter
2 Cups College Inn 99% Fat Free Chicken Broth or Swanson
2/3 Teaspoon onion powder
1/4 Teaspoon garlic powder
1/8 Teaspoon dried thyme


Recipe

Melt butter in a non-stick pan over medium heat. Stir in rice and vermicelli. Cook, stirring frequently, until vermicelli is lightly browned. Add chicken broth and spices. Bring to a boil. Lower heat to a simmer and cover pan. Simmer for 10 to 15 minutes until rice is just a bit too "soupy" to eat. Allow to sit, covered for 5 minutes. Serves 6.

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Jane's Notes: This is a recipe that I created by merging several similar recipes submitted to Freezer-Friendly during June,1999. I plan to keep a container of 2 parts rice to one part vermicelli on hand to whip this up in a jiffy. It really took no longer to make than the boxed Rice-A-Roni (once I got done breaking up the vermicelli) --JaneStarr

You can use thin or regular spaghetti instead of the vermicelli. Any chicken broth or bouillon mixed with water will work. Extend this into a full meal by stirring in leftover chicken, beef, pork or perhaps scrambled eggs and desired vegetables.