Homemade Rice-a-Roni

This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.

By contributing writer Tessa

This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.

Growing up, I simply adored all varieties of Rice-a-Roni. It was total comfort food for me! Of course, once I started reading labels, there was no way I was going to feed my family something so heavily processed and loaded with nasty ingredients (MSG? Nasty! And what does hydrolyzed or autolyzed mean? I don’t want to know!)

My whole family loves this recipe, and I get my comfort food back!

This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.

Homemade Rice-a-Roni

Yield 6

Ingredients

  • 2 tablespoons ghee, avocado oil, or butter
  • 1/2 cup finely diced onion
  • 1/2 cup orzo or spaghetti broken into roughly 1-inch pieces (I use gluten free orzo or spaghetti)
  • 1 cup long grain or basmati rice
  • 1/2 teaspoon sea salt (final amount will depend on how salted the broth is)
  • 2 1/4 cup beef or chicken broth, homemade preferable
  • 1 - 2 teaspoons spices: parsley, sage, thyme, garlic powder (optional)

Instructions

  1. In a 10-inch skillet with a tight fitting lid, heat the butter over medium low heat.
  2. Once warm, add in the onion and gently sauté for about 5 minutes to soften.
  3. Increase the heat to medium and add in the orzo or broken spaghetti. Sauté until pasta is golden and starting to brown.
  4. Stir in the rice and salt.
  5. Pour the broth over the rice, stirring. Place lid on top, bring to a simmer, and reduce heat to low.
  6. Cook for about 15 minutes until the liquid is absorbed, then tun off heat and let sit for 5 minutes.
  7. Enjoy!

This homemade Rice-a-Roni is a delicious substitute for the box version and is perfect for families. It can also easily be made gluten free.

You might also like…

Comments

  1. Hello is the pasta cooked.separately then broken up and added to brown or its uncooked pasta? This looks delicious

  2. Michelle Tomasello says:

    We’ve made this twice, and both times, it sucked up all the liquid and the rice was still crunchy after 15 minutes. Next time, we will add 3 cups of broth and see how that goes.

    • Hi Michelle….sometimes a lot of water evaporates in the initial addition of the liquids. I was thinking of increasing the recipe to 2 1/4-2 1/2 cups for this reason. Thanks! Also, male sure the lid is tight so water is not evaporating out the lid!
      !

Speak Your Mind

*