Fellow food friend Debi Wayland of Life Currents posted a recipe for a homemade rice-a-roni on a site called Bon-Bon. The link is here if you want to read her original post. As I had just made one a while back I checked out her vegetarian version after looking at her stunning photograph of a creamy rice-a-roni laced with broccoli. So I made this dish using Debi's recipe as a guideline with a couple of changes.
The Broccoli au Gratin Rice and Roni was delicious. My husband who is not as big a rice fan as I am, told me at least three times how much he loved this dish and he's excited there's left overs for him to devour this evening while I venture out for a rare night out.
Here then is my version of this wonderful dish:
- 1 cup white rice
- 1/3 cup cut spaghetti
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup chopped broccoli - fairly small
- 3 tbsp. butter
- 1 1/2 tsp. dried parsley flakes - crushed
- 1/4 tsp. granulated garlic
- 1/4 tsp. salt (I used kosher salt)
- 1/8 tsp. black pepper (I used a fine table grind)
- In a wide skillet that has a lid, melt the butter. When the butter sizzles, add in the cut spaghetti. Keep stirring until it starts to brown a bit.
- Turn the heat down to medium low and add in the rice and dried herbs. Stir and slowly add in the chicken broth.
- Turn the heat up until it comes to a bubble, lid it, turn the heat down to low and cook for 10 minutes. Then add in the broccoli and stir.
- Cook for about 5 minutes more and fold in the cheese until blended. Your rice should be perfectly cooked and ready to plate.
The rice dish cost $3.64 to make. Although I did not cook all the chicken tenders, if you did that recipe would come out to $8.31 including the oil. So the total for a family of four $11.95, $2.98 per person. You could feed more people especially if you have young children.