HOMEMADE RICE PILAF (HEALTHY RICE-A-RONI)
This simple rice pilaf with brown rice and angel hair pasta is a healthy, homemade version of Rice-A-Roni that makes the perfect side dish.
Provided by Gina
Categories Side Dish
Time 22m
Number Of Ingredients 5
Steps:
- Melt the butter in a deep skillet with a fitted lid over medium heat.
- When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
- Remove from the heat and let sit for 5 minutes, then fluff with a fork.
Nutrition Facts : ServingSize 1 /2 cup, Calories 87 kcal, Carbohydrate 13 g, Protein 3 g, Fat 2.5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 292.5 mg, Fiber 1 g, Sugar 0.5 g
HOMEMADE RICE A RONI
Make and share this Homemade Rice a Roni recipe from Food.com.
Provided by LisaA
Categories White Rice
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.
- Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth.
- Simmer until liquid is absorbed.
Nutrition Facts : Calories 315.1, Fat 7.2, SaturatedFat 3.9, Cholesterol 13.2, Sodium 5167.4, Carbohydrate 50.9, Fiber 1.7, Sugar 5.9, Protein 10.8
RICE-AH-RONI
Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 38m
Yield 6
Number Of Ingredients 14
Steps:
- Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
- Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
- Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 51.4 g, Cholesterol 18.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 1097.6 mg, Sugar 2.2 g
HOMEMADE RICE PILAF (HEALTHY RICE-A-RONI) RECIPE
This all-season Homemade Rice Pilaf recipe is made with angel hair spaghetti, instant brown rice, and chicken broth. So easy and guarantees to full up!
Provided by Wanda Hunt
Categories Rice & Risotto
Time 22m
Yield 4
Number Of Ingredients 5
Steps:
- Melt the butter in a deep skillet with a fitted lid over medium heat.
- When the butter is melted, add the broken spaghetti and rice. Cook, stirring constantly, for 2 to 3 minutes, until slightly toasted.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, until the rice is tender and the broth is absorbed.
- Remove from the heat and let sit for 5 minutes, then fluff with a fork.
Nutrition Facts : Carbohydrate 45.43g, Cholesterol 8.68mg, Fat 4.74g, Fiber 1.88g, Protein 7.51g, SaturatedFat 1.87g, ServingSize 4.00, Sodium 175.14mg, Sugar 0.00, UnsaturatedFat 1.67g
CHICKEN RICE-A-RONI®
Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Provided by Chef John
Categories Rice Main Dishes
Time 3h
Yield 4
Number Of Ingredients 23
Steps:
- Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
- Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
- Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
- Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
- Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
- Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg
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