I have two versions of Homemade Rice-A-Roni. There’s the classic Broccoli Au Gratin, and a delicious Mixed Veggie version. Both are fresher tasting and without any weird processed ingredients. You’ll love them both!
When I 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. I’d come home from school and make a box for dinner. Sometimes I’d add in tofu or extra broccoli.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
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.
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.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
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!
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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!
Notes
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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!
I grew up on Rice-A-Roni and the broccoli au gratin was my favorite! So this recipe got me excited that I could make it from scratch rather than from a box. This really does taste very similar to the boxed stuff! I’m not vegetarian so I used chicken broth instead of veggie, added the broccoli in after sautéing the rice and pasta (which really enhances the broccoli flavor) and swapped out half the sharpe cheddar for mild. Thank you so much for posting this recipe!