Rice-a-Roni® (AKA Rice Pilaf)
Recipe type: Side Dish
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 6
This fluffy, flavorful recipe for rice pilaf is a healthy Rice-a-Roni® copycat your family will love just as much as the boxed version and it's on the table in about 30 minutes!
  • 2 ½ cups of low sodium chicken stock (has to be low sodium!)
  • 1 ¼ cup of basmati rice
  • 1 serving of vermicelli or other pasta broken in to small bits (I used GF rice pasta)
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • ½ chicken bouillon cube or ¾ tsp. of Better Than Bullion (you can use less if you want less sodium)
  • Italian flat-leaf parsley or 2 Tsp. Italian seasoning
  • ½ tsp. turmeric
  1. Heat olive oil in a sauce pan or pot over medium to medium-low heat until the surface is rippling, then sauté the onion and garlic until fragrant and translucent.
  2. Melted the butter, then add the dry rice, stirring it around until the rice has become less translucent (not quite so white), but not brown.
  3. Add in the bullion, turmeric, chicken broth, parsley or Italian seasoning and pasta and stir until fully combined.
  4. Let the rice cook 15 to 18 minutes, stirring infrequently (you don’t want to agitate the rice and cause it to release too much starch), until all the liquid has been absorbed but before the rice starts to stick to the bottom of the pan or pot.
  5. Take the pan or pot off the heat, cover, and let sit for five minutes.
  6. Serve and enjoy!
Recipe by Flurries of Flour at http://flurriesofflour.com/2016/08/rice-a-roni-aka-rice-pilaf/