A great homemade alternative to packaged Rice-A-Roni. I kid you not, this tastes_exactly_like it. And you can control the sodium content to suit yourself.
Does this look great or what? Here's how it's done.
First I have to credit Barb Schaller with this recipe.
The goodies you need to get together are. Beef bullion granules, dried parsley, dried thyme, dried onion, dried basil and celery leaves.
I didn't have dried parsley so I used fresh, but I definitely am going to get some for this recipe.
I'm going to make a mix of all of the dried ingredients and keep it on hand, then all I have to do is add the celery leaves when I'm ready to make some rice.
Combine the first group of ingredients and set aside.
In a large skillet, melt 1-2 tablespoons of butter and add the rice and vermicelli. Stir over medium heat until the vermicelli browns.
Sprinkle in the dry ingredients and add,
two cups of hot water.
Cover and cook over low heat for about 12-15 minutes until rice is tender.
I had mine with...
a big ol' juicy steak that was covered in sautéed mushrooms.
So here's what I did different from the recipe, because that's what I had on hand.
I used fresh parsley in the seasoning mixture, and it worked out just fine. I didn't realize I had a package of vermicelli lurking in the cupboard so I used whole wheat angel hair pasta that I broke into pieces, and brown rice. If you use whole wheat pasta and brown rice just remember it needs to be cooked a little longer than the recipe states.
Here is one change I can see in this recipe; instead of the beef bouillon granules and 2 cups of hot water, how about 2 cups of hot low sodium beef broth. Sorry, I just don't see chicken broth working here and still get the "San Francisco" treat flavor.
I hope you will try it, you'll be happy you did.
@@@@@ Now You're Cooking! Export FormatMom's Nicer-Roni
grains, side dish
2 teaspoons beef bouillon granules
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon dried onions, ground in a mortar and pestle
1/2 teaspoon dried basil
1 teaspoon celery leaves
1/4 cup vermicelli, broken into small pieces
3/4 cup long grain white rice
Combine the first group of ingredients and set aside.
In a large skillet, melt 1-2 tablespoons of butter and add the rice and
vermicelli. Stir over medium-high heat until vermicelli browns.
Sprinkle over the dry mixture and add 2 cups hot water (it will steam
and sputter, so be careful). Cover and cook over low heat for about
12-15 minutes until rice is tender.
Serving Size:
Recipe By: Barb Schaller
Or for more:
Mom's Nicer-Roni Seasoning - 10 pkgs
Recipe By:
8 1/3 tablespoons beef bouillon granules
3 1/3 tablespoons dried onions, ground in a mortar and pestle
3 1/3 tablespoons dried parsley
1 2/3 tablespoons dried basil
1 2/3 tablespoons dried thyme
1 2/3 tablespoons celery leaf, ground (from George Shirley)
Combine. Use 2 tablespoons for 2 cups rice, 3 tablespoons broken
vermicelli or other small pasta, and 2-1/4 cups water.
I made kits for Chris and Jamie for Christmas 2004. They loved it.
It's good and not nearly as salty as Rice-A-Roni.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
'What you say about someone else says more
about you than it does about the other person.'
Notes: Barb Schaller
Yield: 4 servings
** Exported from Now You're Cooking! v5.84 **
And that's that
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