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–+ servings
rice a roni recipe homemade copycat from scratch vermicelli pasta orzo nuts walnuts

Homemade Rice a Roni

Kimberly Killebrew
A made-from-scratch copycat version of the boxed stuff, this Rice a Roni makes an absolutely delicious and versatile side dish!
Print Recipe
4.99 from 54 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 cup brown or white long-grain rice
  • 1/2 cup orzo , or broken up vermicelli or spaghetti
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 small yellow onion , finely chopped
  • 3-4 tablespoons chopped walnuts or pecans
  • 3 cups chicken broth (can also use beef broth or vegetable broth)
  • 1 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Instructions
 

  • Heat the oil and butter in a skillet over medium-high heat. Add the rice, orzo and nuts and saute, stirring frequently, until roughly half of the rice and orzo is browned. Add the onion and cook for another two minutes. Add the chicken broth, salt and herbs and stir to combine.
    Bring it to a boil, reduce the heat to low, cover and cook as you would normally cook rice, about 15-20 minutes for white rice (longer if using brown rice) or until the rice is done.
    Fluff with a fork and serve immediately.
Keyword Copycat, Rice a Roni
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