Homemade Rice-a-Roni
WhenI became vegetarian I didn’t necessarily have the best eating habits. I was young and still in school. I was busy and ate convenience foods. One of my go-to meals was a box of Rice-A-Roni Broccoli Au Gratin
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The boxed stuff
I made boxed Rice-a-Roni, that is, until I learned that it has trans fats in it. Now, I haven’t had it in years.
So, as part of my remaking our childhood favorites, I thought I’d take on the Rice-a-Roni copy cat challenge. I’d say that my Broccoli Au Gratin one is really close to the original, maybe mine is less salty (but that’s ALL good with me!), maybe not quite as cheesy (not a big deal), and mine definitely has more broccoli in it (I always wanted more broccoli in it!).
Now, the Mixed Veggie version has no direct counterpart in the packaged world, because, well, they just don’t sell boxes with that many veggies in them.
I love them both! And, I think you and your family will too.
Chopping the dark green florets off the head of broccoli. If you want your Rice-a-Roni to be like the packaged stuff, chop it very finely.
Mixed Veggie Rice-a-Roni
Childhood Favorites Series
This is the second in my remaking our childhood foods series. “A while ago I decided that I wanted to remake some of the foods from our childhood.
I wanted the new versions to reflect out current eating styles: healthier, less fat, no trans-fats, fewer processed items, more veggies, maybe even just tastier.” Check out the first post, homemade drumsticks.
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Homemade Broccoli Au Gratin Rice-a-Roni Recipe
Homemade Broccoli Au Gratin Rice-a-Roni
Ingredients
- 1 tablespoon olive oil
- ½ cup white rice
- ½ cup orzo pasta
- 2 cups vegetable broth
- 2 tablespoons butter
- 1 cup finely chopped broccoli
- ½ cup shredded sharp cheddar
- Pinch of salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the rice and orzo, and stir to coat. Cook, stirring often, until the orzo turns golden brown, and the rice turns translucent.
- Pour the broth in, bring to a boil, turn heat to low, and cover. Cook, covered, for 10 - 15 minutes or until most of the liquid is absorbed. Add the broccoli and cook for an additional 3 minutes.
- Remove from the heat and add the butter, cheddar, salt, and pepper. Stir until well incorporated. Cover and let sit for 5 minutes. Serve and enjoy!
Mixed Veggie Rice-a-Roni
Mixed Veggie Rice-a-Roni Recipe
Mixed Veggie Rice-a-Roni
Ingredients
- 1 tablespoon olive oil
- ½ cup white rice
- ½ cup orzo pasta
- 2 cups vegetable broth
- 2 tablespoons butter
- 1 medium zucchini grated
- 1 medium carrot grated
- 1 celery stalk finely chopped
- ½ cup shredded reduced fat sharp cheddar
- 1 tablespoon fresh thyme leaves
- Pinch of salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons finely grated Parmesan
- sliced green onion for garnish if desired
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the rice and orzo, and stir to coat. Cook, stirring often, until the orzo turns golden brown, and the rice turns translucent.
- Pour the broth in, bring to a boil, turn heat to low, and cover. Cook, covered, for 10 - 15 minutes or until most of the liquid is absorbed.
- Remove from the heat and add the butter, grated zucchini, carrot, celery, cheddar, thyme, salt, and pepper. Stir until well incorporated. Cover and let sit for 5 minutes.
- Top with Parmesan and green onions. Enjoy!
Recipe Notes
The veggies can be grated either on a hand box grater, or in a food processor.
Adapted from Buns in My Oven
Sophia @ NY Foodgasm says
Yummmmmm! I love this, Rice a roni is always something I had as a kid, but it is soooo much better when it’s home made! This is easy and the cheddar broccoli combo is a classic!
Anna (Hidden Ponies) says
I had totally forgotten about Rice-a-Roni! It used to be a favourite birthday dinner when we were kids and got to pick our meal – I can’t wait to try this!
Kristin @ Dizzy Busy and Hungry! says
I love rice-a-roni but haven’t had it for years for the exact same reasons as you! I think it is good that your version is less salty…no one needs all that salt! This looks delicious and I know the kids will love it! Pinning!
I would love for you to come over and link up at Wine’d Down Wednesday if you get a chance. We are partying from now until Friday! Hope to see you there!
(Just stop by my site dizzybusyandhungry.com and you will see the party, one or two posts down on the home page!)
Poekitten says
They look delicious! I don’t eat them anymore for the same reason. I’m excited to try your recipe! Thanks:)
Stopping by from Wine’d Down Wednesday:)
Pamela @ Brooklyn Farm Girl says
Loving this recipe, would be perfect for dinner. Pretty soon our broccoli will be ready to pick, I’ll definitely be coming back to this recipe!
Debi says
I love this, my sista in name! Oh the memories…. <3 Thank you so much for sharing on Thursday's Treasures, I'm featuring it on Week 108! 🙂
Real Fit, Real Food Mom says
This sounds excellent! Can’t wait to try it soon!
Patty Haxton Anderson says
Debi, what a beautiful rendition of a home made rice-a-roni.
Sharon says
Tried the recipe… Not super impressed. The vegetable taste of the broth over powers, (will try chicken broth next time), and the broccoli didn’t cook long enough, ( I will put it in earlier in the cooking process). I will let you know how it turns out. Thank you for the recipe though. 🙂
Debi says
Sharon, sorry you didn’t like it. Everyone’s tastes are different. Yes, the broccoli is lightly cooked. At these small pieces it cooks quickly, and I’ve never been a fan of overcooked broccoli. And, it’s funny, I’ve never heard anyone who thought veggie broth was too strong in flavor. I guess if you’re used to chicken broth, you’ll probably be happier with that.
Janelle B. says
I’ve made this a couple times and we always love it! I We like parmigiano reggiano cheese in it or a Mexican blend, usually whatever I have on hand. Today I’m making it with broccoli, yellow squash, and mushrooms that need to be used.
Debi says
Awesome! I’m so glad you love it! Those veggies sound great too! Thanks so much for taking the time to comment! It truly makes my day!! 🙂
Carey Huffman says
Thank you for the recipe. I just made it in my rice cooker and it worked wonderfully. I threw everything but the broccoli and cheese in the cooker. I placed frozen broccoli in the steam tray. Cooked it on the white rice setting. When everything was done I chopped the broccoli and added the cheese to melt in. Easy and only one dish.
Debi says
Great! Thanks for letting me know! 🙂 I love how easy this is!
Ashley says
I haven’t eaten Rice a Roni in years so I was super excited to see this. It didn’t really taste like Rice a Roni but it was still tasty. Will definitely make this again.
Melissa Fritcher says
I haven’t had Rice-A-Roni in years. Made this for the 1st time tonight. Definitely will NOT be our last time. Brings back memories – the good ones & it tastes so much better than the boxed stuff. Delicious!!
Debi says
Melissa, thanks for the comment! I’m so glad to hear you liked it! It’s a favorite around my house now too!
Jasmine says
Could you use frozen broccoli? If so, would I need to change the process? Also, I want to add cubed carrots but am unsure how to go about it ?
Debi says
Jasmine, I don’t use frozen broccoli very often, but I think it would work just fine. I’d thaw it in the microwave just until no longer frozen, then chop it as described, and add it where directed in the recipe. It should work great. And, the cubed carrots will be good. I’d probably steam them in the microwave with a bit of water, covered, for 1 minute. Then, drain off the water and add them with the broccoli. I’m always a fan of adding more veggies to stuff!
Edward John says
Thanks for the recipe. I have made it several times and switched out broccoli for canned mushrooms & green peas. Can never get enough of this.
Debi says
Edward, you’re very welcome! Thanks for taking the time to comment & make my day! I love the idea of mushrooms and green peas in this. Yum! Thanks again!