Friday, April 29, 2016

Homemade Rice-A-Roni

To break up the monotony of salads for lunch each day, I made Lebanese meatballs with Greek salad, pita and homemade rice-a-roni the other day.
 I hadn't made rice-a-roni in years and I forgot how much my kids like it.  My husband too!


  • 2 oz vermicelli, broken into half inch pieces (about 1/2 cup)
  • 1 cup long grain rice (not instant)
  • 4 tsp chicken bouillon
  • 1/2 tsp Italian seasoning
  • 1 tsp dried parsley
  • dash garlic powder
  • 2 3/4 cup water or chicken stock
  • 2 Tbsp butter

In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice.  Cook until lightly brown.

Add water and seasonings. Bring to a boil. Reduce heat to low and cover.

Cook 15-20 minutes, stirring occasionally, until water is absorbed.
 So good and so much better than store bought.