Mixed Vegetable Rice a Roni

Mixed Vegetable Rice a Roni has something for everyone with this copycat recipe with orzo pasta, rice, zucchini, carrot, celery, and cheeses. Serve this dish as a stand-alone one-pot meal or as a side-dish. It’s a great way to sneak in a few extra veggies at a BBQ, pot-luck, or family holiday buffet.

I first shared this recipe in 2013 along with the broccoli cheddar version. It was inspired by this recipe for Cheesy Zucchini Rice; it’s a fun and easy one pot dish. And I also turned it into a broccoli cheddar rice-a-roni and an instant pot rice-a-roni recipe. But it was time for the twp recipes to have their own space, so I’ve updated this for a better reader experience.

Now, this Mixed Veggie rice version has no direct counterpart in the store-bought packaged world, because, well, they just don’t sell boxes with that many veggies in them.

But I’ve always liked taking the basic and making it better. Take a look at my Cheesy Spanish Rice Casserole or my Vegetable rice casserole for examples on how to elevate the box.

We appreciate your support

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.

What flavors can you add?

This Rice-A-Roni is delicious as it is! But there are so many different ways to change it up and have a new and different meal.

Using the recipe as a base, why not add in some

• Sliced mushrooms
• Chopped tomatoes
• Fresh chopped herbs like parsley, basil, or oregano
• Garlic
• Chickpeas (garbanzo beans)
• Crumbled bacon
• Pesto
• shredded chicken

Storing leftovers

If you have any leftovers, cover the tightly, and store in the fridge for 3-4 days.

To reheat, simply pop them in the microwave or place them back on the stove top in a small saucepan for a few minutes. You may need to add in a little more water to loosen things up a bit.

More recipes

This veggie pilaf is also a great way to use up some of that summer garden zucchini.

Do you have a ton of summer zucchini and you’re looking for creative ways to use it up? Try my zucchini cookies, Zucchini Basil Soup, Zucchini Stuffing Casserole, and Baked Zucchini Fries.

What to serve this with?

This vegetable rice & pasta side dish goes great with so many things.

Serve it with smokehouse style slow cooker beef, Crescent chicken squares, Shrimp in Cajun spice oil, or Mac & cheese bites.

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & 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 “tried it” photo (I would love to see)
via the pin.

Recipe

Mixed Vegetable Rice-a-Roni

Debi

Mixed Vegetable Rice a Roni has something for everyone with this copycat recipe with orzo pasta, rice, zucchini, carrot, celery, and cheeses. Serve this dish as a stand-alone one-pot meal or as a side-dish.

4.50 from 2 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going to sleep.

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 325 kcal

Ingredients

  

1x2x3x

• 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 sharp cheddar cheese
• 1 tablespoon fresh thyme leaves
• Pinch 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.
  1 tablespoon olive oil, ½ cup white rice, ½ cup orzo pasta
• 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.
  2 cups vegetable broth
• 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.
  2 tablespoons butter, 1 medium zucchini, 1 medium carrot, 1 celery stalk, ½ cup shredded sharp cheddar cheese, 1 tablespoon fresh thyme leaves, Pinch salt, ¼ teaspoon freshly ground black pepper
• Top with Parmesan and green onions. Enjoy!
  2 tablespoons finely grated Parmesan, sliced green onion for garnish

Notes

The veggies can be grated either on a hand box grater, or in a food processor.

Nutrition

Calories: 325kcalCarbohydrates: 38gProtein: 9gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 31mgSodium: 665mgPotassium: 275mgFiber: 2gSugar: 4gVitamin A: 3320IUVitamin C: 13mgCalcium: 163mgIron: 1mg

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.

Keyword orzo, rice, vegetables

Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!