Homemade Rice-a-Roni

Rice-a-roni has been a staple in my pantry ever since we've been married.  Tom loves rice and this was a really easy side dish that was sure to please.

Wanting to replace that little box that contained so many artificial ingredients, and was so darned expensive for what you get, I tried this recipe that was included in an LDS food storage handout I received from a friend.  It's a keeper.

This recipe is a great base for so many different add-ins.  You could add sauteed vegetables like carrots or zucchini, maybe some steamed veggies like broccoli, other kinds of cheese, make it with a beef or vegetable broth...  Go on...get crazy!

Homemade Rice-a-Roni

• 1 C white rice (I know...)
• 1 oz. whole wheat spaghetti noodles, uncooked, broken into approx. 1" pieces
• 1 t dried minced onion
• 2 T butter
• 2 C broth or water
• 1/4 C shredded Parmesan cheese

1. Melt butter in skillet.
2. Add rice, broken spaghetti pieces and minced onion.  
3. Saute until spaghetti noodles have toasted.             
4. Add broth.  Bring to a boil.  Cover and reduce heat to simmer.
5. Cook for approx. 15 minutes, or until broth is absorbed.  Turn off heat.
6. Toss Parmesan cheese into hot rice.  Serve.