Homemade Rice-A-Roni
×Category: Sides Ingredients | Type: Hotsides | Servings: 8 | By: The Mikey
Protein 4g • Carbs 30g • Fat 5g • 180 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
It’s deliciously buttery and toasty.
Ingredients
- Unsalted Butter: 2 TBSP
- Broken Vermicelli Or Fideo Noodles (Dried, or 1 3 cup orzo pasta 2 ounces broken wheat 2 ounces broken, or 1 3 cup orzo pasta 2 ounces wheat 2 ounces): 2/3 Cup
- Long-Grain White Rice: 1 Cup
- Kosher Salt (Optional, plus more): 1 TSP
- Garlic Powder: 1/2 TSP
- Onion Powder: 1/2 TSP
- Ground Turmeric (Optional (Optional, Ground, for color for color): 1/8 TSP
- Low-Sodium Chicken Broth: 1 3/4 Cup
- Fresh Parsley Leaves (Chopped, about 6 sprigs): 3 TBSP
Instructions
- Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat.
- Add 2/3 cup broken vermicelli and cook, stirring constantly, until golden-brown and nutty-smelling, about 1 1/2 minutes.
- Add 1 cup long-grain white rice, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/8 teaspoon ground turmeric if using.
- Cook, stirring constantly, for 1 minute.
- Stir in 1 3/4 cups low-sodium chicken broth (careful, it will bubble up) and bring to a boil.
- Reduce the heat to low.
- Cover and cook until the rice is tender and all the liquid is absorbed, about 20 minutes.
- Turn off the heat.
- Add 3 tablespoons finely chopped parsley leaves and stir and fluff into the rice with a fork.
- Taste and season with more kosher salt as needed.
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