Lemon Dill Homemade Rice-A-Roni
Homemade Rice-a-Roni has that great texture combination of rice and pasta, delicious lemon-dill flavors and, of course, a trip down memory lane.
Servings (change as needed): 4
Ingredients
- 2 tablespoons olive oil or unsalted butter (or combination)
- 1/4 cup orzo, Note 1
- 1/2 cup long-grain rice, Note 1
- 1/4 cup chopped green onion or onion
- 1 1/2 cups broth, Note 1 (vegetable, chicken or beef)
- 3 tablespoon fresh dill, chopped
- 1-2 teaspoons lemon zest,
- 1 tablespoon lemon juice (or more to taste)
- salt and black pepper to taste (about 1/4-1/2 tsp)
- 3 tablespoon fresh parsley, chopped
- 8-10 medium asparagus stalks, cut into pieces (OPTIONAL)
Instructions
- SAUTÉ ORZO, RICE, ONIONS: Heat oil/butter in skillet to medium-high heat. Add orzo, rice and onions and sauté, stirring for about 5-6 minutes, until half of orzo and rice turns light golden brown.
- ADD BROTH, HERBS AND SIMMER: Add broth, lemon, zest, dill, salt and pepper. Bring to boil. Cover, lower heat and simmer for about 15-20 minutes until broth is absorbed and rice/orzo is tender. (If adding asparagus: add asparagus pieces to skillet 4-5 minutes before the rice-orzo finishes cooking. Cover and continue cooking). Mix in parsley. Taste and adjust seasonings (adding more salt, dill or lemon zest if desired) and serve immediately.
Notes
- Variations
- Pasta: I use orzo, but vermicelli pasta, thin spaghetti or angel hair pasta, broken into small pieces will work fine.
- Rice: Any long grain rice will do - plain white rice, Jasmine, Basmati
- Pasta-rice ratio: Use any combination of rice and pasta e.g. half and half, more rice than pasta, more pasta than rice.
- Fresh Herbs: I use dill. Other good options are chives, thyme, basil, oregano. If you don't have fresh herbs, use dried herbs. The rule of thumb is a 1:3 ratio meaning 1 tablespoon fresh to 1 teaspoon dried.
- Broth: vegetable broth, chicken broth, beef broth, mushroom broth. If you don't have canned or boxed broth, use bouillon cubes with water.
- Add-ins and flavor options (instead of dill and lemon):
- Mix in freshly chopped baby spinach at the end. It takes about 1 minute to wilt.
- Sautéed tomatoes and garlic
- Onions and mushrooms;
- Curry powder and raisins
- Add a bit of garlic powder or onion powder for extra flavor.
- Make Ahead
- The recipe can be made ahead and warmed in the microwave with a tablespoon of broth or water.
- If refrigerating overnight, the asparagus (if using) may lose their vibrant color.
- Store leftovers in an airtight container for up to 3 days in the fridge. The rice a roni may also be frozen for 2-3 months.
Calories: 200kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 177mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg