Homemade Rice-A-Roni

This is our standard rice side for those meals that need something a little more interesting than plain white rice. It takes no more time than the boxed stuff and only a teeny bit more effort (teeny as in you have to find your bottle of parsley flakes in the back of the spice cabinet). I really really want to make this with those little star pastas you put in soup. I think the kids would love it, will someone be my guinea pig and try it? I fear rejection…

Homemade Rice-a-Roni or Rice Pilaf

• 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 (optional)

1. 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.
2. Add the chicken broth, base, parsley and garlic if desired. Add any other seasonings if you would like.  I add about a 1/2 tsp of salt here as well but remember your chicken broth and base will have some salt in them as well.  Sometimes I add a little thyme or sage depending on the meal as well.
3. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid.
4. Prepare veggies for dinner while rice is cooking. 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.