Recipe: Jacqueline’s Rice-A-Roni

Jacqueline’s Rice-A-Roni

Jacqueline, the granddaughter-in-law of the originator of Rice-A-Roni, makes this rendition for family gatherings. She starts with rice and vermicelli, but I wanted to try it with the actual product. Serves 4.

Ingredient:
1 package Rice-A-Roni, chicken flavor
1/4 c chopped onion
1/2 c sliced mushrooms (she uses canned)
1 T pine nuts
2 T butter
2 c water*

Method: sauté onions and mushrooms (if fresh) in butter in a wide bottom saucepan or a skillet with a lid. (If you use canned mushrooms you can just add them at the end along with the liquid.) When they are tender, use a spoon to move them aside and add pine nuts. Toast a minute or two till they become aromatic. Add Rice-A-Roni dry mix and sauté until lightly browned, 5 minutes or so. Add the spice packet from the Rice-A-Roni and 2 c water. Bring to the boil, cover and turn down the heat to low. Simmer about 20 minutes or until the water is completely absorbed. Serve warm.

*The package calls for 2 1/2 c water but this is too much and the pilaf will be too soft. Start with 2 c and add more toward the end if you feel like you need it.