By Sue Lau | Palatable Pastime
It really feels good to be getting back to some side dishes like rice or vegetables. I have been missing posting those with so many desserts crowding the blog over the holidays. These kind of recipes have always been ones I have enjoyed the most when browsing recipe sites. Although I do remember trying someone’s recipe for a rice-a-roni clone before and not being all that impressed. That was years ago.
I don’t usually keep this kind of box mix in my pantry, although it has been something I liked to make in years past, especially during the work week, just to get dinner to the table. Perhaps it was me hankering for old time’s sake when I found myself craving it again, and without any on hand, I was on my own.
I do think my version tastes pretty close, at least the way I remember it. As far as that goes, it is good enough for me and satisfied the want. And that’s a good thing since I don’t like buying mixes, and do need to work on that huge 50-pound bag of rice I got for next to nothing at the market. I’m sort of thinking I may never have to buy rice again! Haha!
I did use jarred vegetable base in this instead of bouillon, as I am really fond of those. Vegetable was my choice for this, although you could certainly use chicken or beef (as well as some other available flavors). If you do end up using a cube or granules or canned broth, just watch the salt.
Tomorrow I am posting a recipe for lean beef with the Sunday Supper group- it is my version of Swiss Steak (which is not much of a version because most versions are pretty much the same). I do mention using a bladed meat tenderizer which I love and makes for much better meat than cubed steak from the market. So join me tomorrow for that. Have a great Saturday!
- 1 cup long grain rice
- 1 ounce vermicelli pasta (angel hair), broken into very small pieces
- 2 tablespoons butter
- 2 cups water
- 2 teaspoons vegetable base (may use another flavor if desired)
- 1 teaspoon dried minced onion
- 1 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon dried marjoram
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon turmeric
- 1/8 teaspoon sugar
- Heat butter in skillet and add rice and broken pasta, stirring until pasta lightly browns.
- Add remaining ingredients and stir well.
- Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes or until liquid is absorbed.
- Remove from heat and let sit 5-10 minutes undisturbed (with the pan lid on).
- Fluff with fork before serving.
From the kitchen of palatablepastime.com
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