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04 February 2012 @ 09:43 am
Rice-a-roni...only better!  
In non-dog related news, I have a recipe to share! Who loved rice-a-roni growing up? I did, and especially my husband did. But the boxes today don't seem to taste as good. Plus, they can be kind of expensive. Thus, I made homemade rice-a-roni the other night, and it was SO GOOD. My picky husband loved it. So I'm sharing:

1 C Rice (I use jasmine rice)
1/2 C thin spaghetti, cut into 1 inch pieces (I just used kitchen shears, and cut handfuls of the stuff into pieces into a measuring cup, until it was about the right amount)
2 T extra virgin olive oil
1 T butter
2 cloves garlic, diced
1 quarter onion, diced small - I used my small food processor and diced the garlic and onion together
2 C water
2 tsp. better-than bullion chicken (or, you can replace this and the water with chicken broth. But Better Than Bullion is awesome stuff!)
salt and pepper

Cut up the thin spaghetti. Heat olive oil in a skillet and then brown the spaghetti pieces for a minute or two. Add the rice, and brown it with the spaghetti for another couple of minutes. Add butter, garlic and onion, brown together until onion is nice and translucent. Stir frequently to prevent garlic from burning. Heat water in microwave, add it and the bullion to the pan. Cover and simmer for twenty minutes. I stirred mine every once in awhile to make sure it wasn't sticking to the pan. I also ended up having to add just a little bit of water at the end, but I wasn't super scientific about my measurement of the spaghetti, so YMMV. 

Anyway, this stuff was the best rice-a-roni ever. My husband inhaled it, and he eats like a ten-year-old kid, so I'm guessing kids would love it, too. I diced the onion and garlic small enough, you don't even see it among the rice and spaghetti bits. 

It is so much cheaper to prepare this way than buying those boxes, and the procedure is pretty much exactly the same. Plus, you have the added benefit of knowing exactly what you are putting into it. No mysterious ingredients. Substitute some kind of gluten-free noodles if you want, use less salt, organic broth, whatever you want!
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"Connoisseurs of Difficulty"kistha on February 4th, 2012 10:16 pm (UTC)
They now sell cut spaghetti in stores, I have two boxes so I can make lipton style chicken noodle whenever I want.

Now, rice-a-roni too I guess...