Lemon Dill Rice-Orzo has that great texture combination of rice and pasta (memories of rice-a roni) as well as those delicious lemon-dill flavours.
I must admit I’ve only had rice-a-roni a few times, but I still remember that yummy comfort-food texture I love. I don’t know why but I’ve had it on my brain lately (I think that texture part) and decided to give a homemade version a try.
Rice-a-roni, for those who remember it, is a combination of rice and pasta and comes in many flavours. It’s not really a big secret copycat recipe because you are essentially using the same process to make rice (that is, if you’re adding onions or any chopped vegetables). Similar to our curried rice below.
Basically, you can use any combination of rice and pasta, any type of broth (vegetable, chicken, beef) and any vegetables and seasonings. So it’s pretty easy to create your own. In this recipe, I used lemon and dill flavours. I also added asparagus to bulk it up and make it healthier, but this is completely optional.
The dish takes less than 30 minutes to make, can be vegetarian and can be varied to taste. It’s a great side for any protein.
- Use any combination of rice and pasta e.g. half and half, more rice than pasta, more pasta than rice.
- Use different types of rice (I used Jasmine, but basmati or any long grain will do). For the pasta, I used orzo, but many recipes call for broken-up thin spaghetti or vermicelli.
- Mix freshly chopped baby spinach at the end.
- Instead of lemon and dill, use: sauteed tomatoes and garlic; or onions and mushrooms; or curry and raisins.
- Use different types of broth.
A similar recipe you might like is: