Another confession. I had no reason what rice-a-roni was. I even pronounced this as rice-a-rooni, which made Allan smile.
It was the perfect opportunity to use the precious package of tiny star pasta, though.
Allan said, on being asked how close it was to the “real thing” that it wasn’t as salty. I handed him the salt shaker.
Apparently it isn’t as like Rice-a-roni as the name might suggest, but it was a great side dish.
- ¾ cup long grain white rice
- ½ cup small pasta shape, like broken fideo, spaghetti, angel hair, etc…
- 1-3 tbsp butter, depends how much fat you want, I usually use a tbsp of Better Butter
- 14 oz no fat, low sodium chicken broth
- 1 tsp low sodium chicken base
- 1 tsp dried parsley flakes
- ½ tsp garlic powder
- salt and pepper to taste
Preparation is the same as stated on the box of Rice-a-Roni. Melt the butter in a pan and saute the rice and pasta until lightly browned.
Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like.
Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid.
After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.
This is a great side because it takes care of itself on the back burner while you make the main dish and veggies. It is also handy and convenient to keep these ingredients in your pantry-ensuring you are always prepared to whip up a side even when you haven’t thought past the main dish.